Basque Cheesecake

8 hrs 2 min (mostly chilling)12

A crustless baked cheesecake with a signature caramelized golden surface and light, mousse-like creamy vanilla interior.

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prepPreheat oven to 220°C / 425°F (200°C fan-forced) with shelf in middle
prepPress scrunched baking paper into 20 cm / 8" springform pan, folding sides down over rim
750 g cream cheese blocks, room temperature	Beat cream cheese until smooth, 2 min	Beat in sugar on low speed, 10 sec	Pour cream mixture into cheese on low speed	Pour eggs in on low speed, stop as soon as combined	Pour into pan, bang on counter, pop bubbles with knife	Bake 220°C / 425°F, 45 min (up to 65 min) until deep golden	Cool on counter 2 hrs, then chill uncovered 8 hrs+
200 g caster or superfine sugar
30 g plain all-purpose flour	Whisk flour with 1/4 cream until paste-like	Whisk in remaining cream & vanilla
300 ml whipping cream, taken out of fridge 15 minutes prior
1 tsp vanilla bean extract or paste
3/4 cup + 220 ml lightly whisked eggs, room temperature (about 4–5 large eggs)

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