Basque Burnt Cheesecake from Aster Cafe in Marfa

Step 1

Place a rack in the middle of the oven and preheat to 400℉. Butter pan, then line with two overlapping 16"x12" sheets of parchment, making sure the parchment comes at least 2" above the top of the pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in the pan, you won't end up with a clean, smooth outer edge to the cake. That's OK! Place pan on a rimmed baking sheet.

Step 2

Beat cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-low speed, scraping down sides of bowl until very smooth, no lumps remain, and sugar has dissolved (about two minutes).

Step 3

Increase speed to medium and add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined (about 30 seconds).

Step 4

Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky (about 10 seconds).

Step 5

Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60 to 65 minutes.

Step 6

Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel parchment away from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry.