Basque Burnt Cheesecake

Brush the butter on the bottom and sides of a 9-inch springform pan or cake pan with a removable bottom. Line the pan with two sheets of parchment paper, allowing at least 2 inches of paper to overhang the sides of the pan. Press the paper into the pan as best you can; it will not be smooth. Place the pan on a rimmed sheet pan.

In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed, scraping down the sides of the bowl as needed, until smooth, about 3 minutes.

Beat in the eggs, one at a time, until the mixture is smooth.

Scrape down the sides of the mixer bowl, then add the cream, cake flour, vanilla, and salt. Beat once more until fully combined. Pour into the prepared pan.

Transfer to the oven and bake, rotating the pan halfway through, until the cheesecake is thoroughly browned yet still extremely jiggly, about 52 minutes.

Let the cheesecake cool at room temperature for 2 hours. The center should fall about 1 inch.

Transfer the cheesecake, still in the cake pan, to the refrigerator and chill for at least 6 hours, or preferably overnight. Do not skip or shorten this step; if the cheesecake has not adequately chilled, the center will collapse and spill out.

Remove the cake from the pan and peel back the parchment. Slice and serve. Store any leftovers in the refrigerator.