This cheesecake is cross between New York–style cheesecake and a Spainsh flan.
This is the cheesecake that wants to get burnt, cracked, and cooked at high heat.
Which also means this is the cheesecake that’s impossible to mess up.
Ingredients MAKES ONE 10" CAKE Unsalted butter (for pan) 2lb. cream cheese, room temperature 1½ cups sugar 6 large eggs 2 cups heavy cream 1 tsp. kosher salt 1 tsp. vanilla extract ⅓ cup all-purpose flour SPECIAL EQUIPMENT A 10"-diameter springform pan
Preparation
Step 1
Place a rack in middle of oven; preheat to 450°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
Step 2
Put all the ingredients in a blender and blend for about one minute until batter is very smooth, homogenous, and silky, about 10 seconds.
Step 3
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 45–60 minutes. (Check your cake at the 40 minute mark.The cooking time varies depends on your oven. Do you want your cake to have a really dark brown color and crispy edges while the center is jiggly).
Step 6
Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely(I left the cake in the fridge for several hours).Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, .
Step 7
Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.