1. Prepare the Pan
- Line a 9-inch (23 cm) springform pan with parchment paper, ensuring it comes up and over the sides (this cheesecake rises high).
- No need to grease the paper – the rustic folds are part of its charm.
2. Make the Batter
- Beat the cream cheese and sugar together until very smooth, creamy, and lump-free.
- Add eggs one at a time, mixing well after each.
- Pour in the heavy cream, salt, and vanilla. Mix until fully combined.
- If using flour, sift it in and fold gently.
3. Bake Hot and Fast
- Preheat oven to 400–425°F (200–220°C).
- Pour batter into the lined pan.
- Bake 50–60 minutes until the top is deeply brown and almost burnt-looking, but the center still jiggles when shaken.
4. Cool and Set
- Let the cheesecake cool completely in the pan.
- For the creamiest texture, refrigerate at least 4–6 hours (overnight is best).
Serving Suggestions
- Serve slightly chilled or at room temperature.
- Slice with a hot knife for neat cuts.
- Pair with fresh berries, whipped cream, or a drizzle of caramel.
Pro Tips
- No water bath needed – the burnt top is intentional.
- Use good-quality cream cheese – it makes all the difference.
- For a more custard-like cheesecake, bake closer to 50 minutes. For firmer, bake closer to 60.
Result: A rustic, elegant cheesecake with a dramatic burnt crust and a creamy, melt-in-your-mouth interior.