Preheat your oven to 410°F (210°C). Grease a 9-inch (23cm) springform pan and line it with parchment paper, leaving the edges overhanging the pan by about 2 inches (5cm). This gives the cheesecake its signature rustic look.

Cream the cream cheese and sugar together in a large mixing bowl using a hand mixer or stand mixer on medium speed. Mix for about 2-3 minutes until smooth and fluffy.

Add the eggs one at a time, beating after each addition until fully incorporated. Scrape down the sides of the bowl to ensure everything is mixed evenly.

Pour in the heavy cream, vanilla extract, and salt. Continue to beat until smooth and creamy.

Sift in the flour and mix on low speed just until combined. You don't want to overmix.

Pour the batter into the prepared pan. The batter will be quite loose, but that's okay—it will set during baking.

Bake the cheesecake in the preheated oven for about 50-60 minutes until the top is deeply golden brown and the center is still slightly jiggly. The burnt top is characteristic of a Basque cheesecake, so don’t worry if it looks darker than a regular cheesecake.

Cool at room temperature in the pan. The cheesecake will deflate a bit and continue to set as it cools.

Chill the cheesecake in the fridge for at least 4 hours, or preferably overnight, to fully set.

Serve: When ready to serve, remove the cheesecake from the pan and peel back the parchment paper. Slice and enjoy with fresh berries or a drizzle of honey.