Basque Cheesecake

Instructions

1. Preheat the oven to 410° 
2. Grease and line a 10″ spring form pan with 2 pieces of parchment paper allowing the paper to over hang by about 2-3″. 
3. Using a stand mixer, add the softened cream cheese to the mixer and mix on medium for about 30 seconds to soften and whip the cheese. 
4. Add the sugar to the cheese and mix on medium until combined scraping down the sides at least once. 
5. Add the eggs one at a time, mixing each egg in thoroughly on low speed before adding the next egg.
6. Once the eggs are mixed in, add the cream and mix on low until thoroughly combined scraping down the sides of the mixing bowl to ensure everything is incorporated. 
7. Add the sifted flour and mix in on low speed. 
8. Add the vanilla paste and mix for about 20 seconds to ensure it is equally distributed. 
9. Pour the mixture into the lined spring form pan and place in the oven on the middle rack. 
10. Cook for 50 minutes. The cake will rise significantly but will fall once cooled so don’t panic. If the top is not browned all over, turn the broiler on and allow the cake to brown quickly on top. This will literally take no time at all…less than a minute so don’t take your eyes off it. Once brown, turn off broil, and remove the cake from the oven. Allow to cool in the pan and then place cake in the fridge to set over night. Leave it in the pan with piece of saran wrap loosely draped over the top. 
11. To serve, remove the side of the pan. Peel back the parchment. Slice and serve.