How to make Basque cheesecake

• Preheat the oven to 210 degrees Celsius (top-bottom mode).
• Blend the cream cheese with sugar and vanilla sugar until well combined and the sugar dissolves - about 4-5 minutes.
  1 kg cream cheese, 1 tablespoon vanilla sugar, 200 g sugar
  
• Add eggs one by one to the cream cheese mixture and blend thoroughly after each egg.
  5 eggs
  
• Slowly pour in the heavy cream while continuously blending.
  500 ml heavy cream
  
• Finally, add the sifted flour and gently mix.
  2 tablespoons flour
  
• Line the baking pan with two pieces of parchment paper so that they extend beyond the pan - do not fold them outwards.
  
• Pour the cheesecake mixture into the pan (it will be very liquid).
  
• Bake for about an hour - the top should be burnt, but the center should still be slightly wobbly.
  
• Remove the cheesecake from the oven and place it on a wire rack to cool.
• Carefully remove the springform ring and leave the cheesecake on the counter to cool completely.
  
• Carefully peel off the baking paper from the sides of the cake and transfer it to a cake stand.
• Do not chill it in the refrigerator before serving.