Basque Cheesecake

Directions

1. Heat the oven to 425F (220C). Meanwhile, break the eggs into a bowl and beat until frothy. (I used an electric mixer for 2 minutes.) Pour the eggs into a large mixing bowl along with the cream cheese. Mix on low speed until the eggs and cream cheese blend together. Now add the sugar, cream, and flour, one at a time, blending each individually before adding the next. Blend the batter with an emersion blender, to ensure a super smooth consistency.
2. Lower 2 sheets of parchment paper into a 9-inch springform pan; make sure the paper rises about 3-inches above the rim of the pan in all directions since the cake will rise while cooking. Grease the parchment paper well. Pour the batter into the pan, place the pan on a baking sheet, and move it into the oven. Leave the heat at 425F (220C) for 20 minutes, and then lower the oven temperature to 375F (190C). Cook the cake another 60 minutes, or until the top is dark brown. The cake is done when the center is mostly set to the touch. (Keep in mind that the cake will sink out of the oven. Wait 3-4 minutes, and then touch the center with a finger.) Allow the cake to cool for at least one hour before turning it out onto a plate.