Basque cheesecake

Method

1. Start. Beat cream cheese and sugar smooth at low speed. Add eggs one at a time, then cream, flour, and salt.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Pour into a parchment-lined 8-inch pan.Watch for: Work deliberately and stop as soon as the described texture is reached; the endpoint matters more than the clock.
3. Finish. Bake 28–35 minutes until deeply browned and jiggly; chill before slicing.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.