Take a 6-inch round springform pan and place it on a flat surface.

Line the pan with parchment paper. Make sure the parchment paper covers the bottom and sides of the pan well, and leave some paper overhanging the edge to make it easy to lift out the cheesecake later.

In a mixing bowl, add 1 and ¾ cups of cream cheese.

Pour ½ cup of sugar into the bowl.

Beat the mixture with an electric mixer for about 2 minutes until it’s smooth and creamy.

Crack 3 large eggs into the mixing bowl.

Beat the mixture again until the egg is fully incorporated.

Add 1 tsp of vanilla essence and ¼ tsp salt to the batter.

Pour in 1 and ¼ cups of heavy cream and beat again until the batter is smooth.

Place a sieve over the mixing bowl, add 2 and ½ tbsp of all-purpose flour, and sift it into the batter.

Beat the mixture on low speed to combine all the ingredients.

Pour the batter through a sieve into the cake pan you prepared earlier.

Preheat the oven to 450 degrees Fahrenheit or 230 degrees Celsius.

Bake the cake in the preheated oven for about 25-30 minutes.

Once baked, take the cheesecake out of the oven and place the pan on a wire rack to cool. The cake should remain a little jiggly in the center at this stage.

Let the cheesecake completely cool to room temperature.

Transfer the cheesecake to the refrigerator and chill for 2-4 hours.

Once chilled, lift the cheesecake out of the cake pan using the overhanging parchment paper.

Cut the delicious basque burnt cheesecake into desired slices and enjoy!