Tarta de Queso (Basque Burnt Cheesecake)

Method

1. Heat the oven to 220C (or 240C for a darker finish). Line a 23cm springform tin with two large crisscrossed sheets of parchment paper, letting them stick up 5cm above the rim. Crumple before lining so the parchment folds cleanly.
2. In a large bowl, beat the cream cheese with the sugar until smooth and not a single lump remains. Use an electric whisk; do this for at least 3 minutes.
3. Beat in the eggs one at a time, fully incorporating each before adding the next.
4. Whisk in the cream, vanilla and salt until smooth.
5. Sift the flour over the surface and whisk through gently.
6. Pour into the lined tin. Tap the tin on the work surface twice to release air bubbles.
7. Bake on the centre rack for 45 to 55 minutes. The top should be deep mahogany, almost black around the edges; the centre should jiggle like loose custard.
8. Take out and cool to room temperature on a rack, about 2 hours. Do not move while hot; the cake collapses pretty.
9. Refrigerate at least 8 hours, ideally 12, before unmoulding. The centre firms but stays creamy.
10. Peel back the parchment, slice with a hot knife and serve at room temperature with a glass of Pedro Ximenez sherry on the side.