Basque cheesecake

Ingredients:

• 800 g of cream cheese at room temperature
• 1 and 1/4 cups sugar
• 0.5 tsp coarse salt
• 4 large eggs at room temperature
• 1 and 3/4 cups heavy cream
• 1 teaspoon natural vanilla extract
• 3 tbsp. premium flour
• Special equipment: springform pan with a diameter of 22 cm.

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 200°C.
2. Place one 40 cm long sheet of parchment paper on the bottom of a springform pan, then place another sheet of parchment paper on top, crisscrossing it. Press the parchment paper into the bottom of the pan and crimp the sides, pressing it as tightly as possible against the sides of the pan, ensuring the paper extends at least 5 cm above the edges. Place the prepared pan on a baking sheet.
3. Combine the cream cheese, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping down the sides of the bowl to eliminate any lumps of cream cheese, until the mixture is very smooth and light, a full 2 ​​minutes.
4. Add the eggs one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl, reduce the mixer speed to medium, and add the cream and vanilla extract. Increase the mixer speed to medium and beat for 30 seconds. Remove the mixer bowl.
5. Sift the flour into a bowl and stir with a spatula. Pour the dough into the prepared pan.
6. Bake until the cheesecake is deep golden brown on top but the center still has a jiggle, about 2 hours. Let cool completely (the cheesecake will fall as it cools).
7. Remove the cheesecake from the pan and carefully peel the parchment paper from the sides. Transfer the cheesecake to a serving platter.