The most extraordinary crustless Burnt Basque Cheesecake made by preheating oven to 400°F lining 9-inch springform with two overlapping parchment sheets extending 2 inches above rim beating 32 oz room temperature cream cheese 2 to 3 minutes completely smooth adding 1 1/2 cups granulated sugar beating combined adding 4 room temperature eggs and 2 extra yolks one at a time on low just incorporated streaming 2 cups heavy cream slowly while mixing on low adding 1 1/2 tsp vanilla adding sifted 1/4 cup flour and 1/4 tsp salt mixing just combined batter will be smooth and quite liquid straining through fine mesh sieve directly into pan tapping gently to release air bubbles baking 400°F 50 minutes for most custardy liquid-center or 55 to 60 minutes for more set interior top must appear dramatically dark and almost-burnt this is correct center will appear dramatically wobbly this is correct cooling completely at room temperature minimum 2 hours refrigerating minimum 4 hours removing from springform peeling parchment serving at room temperature 30 to 45 minutes out of refrigerator. A completely perfect crustless cream cheese heavy cream egg flour dark caramelized top Basque cheesecake recipe.