Basque Cheesecake

1¾ cups granulated sugar
2¼ pounds/36 ounces cream cheese, at room temperature
¼ teaspoon kosher salt (such as Diamond Crystal)
5 large eggs
2 cups heavy cream

1/4 cup all-purpose. flour

Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan with non-stick spray and line with parchment paper, leaving 2 to 3 inches overhanging the top of the
pan. (Crunching the parchment into a ball and then wetting before you spread it out will help it cling to the shape of the pan and remain in place.)

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. Add the salt and mix. Add the eggs one by one and beat until fully incorporated. Beat in the cream. Sift in the flour, then mix it in on low.

Pour the batter into the prepared pan and bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.

Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.  Leave the parchment under the cake, but you can cut it right up to the edge so that it doesn’t show if you like.

Serve with Roselle sauce and whipped cream for a spectacular dessert.