Rich Baked Cheesecake with Restaurant Quality

Measure out 400g of cream cheese. If you have time to bring it to room temperature, leave it out for about 1 hour.

If using it straight from the refrigerator, microwave at 600W for 30 seconds, flip it over, and heat for another 20 seconds. Soften it until a rubber spatula glides through easily.

Add 150g of white sugar and 3 pinches of salt, and work them thoroughly into the cream cheese with a whisk. It becomes easier to work as the sugar and salt blend in.

Add 2 eggs one at a time, mixing thoroughly each time. Even if the batter looks separated, keep mixing without worrying.

Add the heavy cream and mix vigorously in several large circular strokes until the batter thickens.

Add 3 tablespoons of cake flour, breaking it up as you sprinkle it in, and mix until no lumps remain.

Once the batter is mixed, preheat the oven to 230°C. If your oven doesn't reach 230°C, bake at the highest temperature it can reach.

Cut a sheet of parchment paper larger than the pan, crumple it up, wet it with water once and wring it out, then line an 18cm round pan with it. Line it so the creases and wrinkles cling tightly to the pan.

Strain the batter once through a coarse sieve or mesh to make it smooth, then pour it into the pan. It is so thick that it won't fall on its own, so help it along with a rubber spatula.

Bake in the 230°C oven for 30 minutes. It's done when it has risen to about the height of the pan and taken on a scorched, Basque cheesecake-like color.

Let it cool slightly, then rest it in the refrigerator overnight (a full day). Chilling it thoroughly lets the flavors meld.

Carefully peel off the paper and cut into large slices. You can enjoy the contrast between the cream-like smoothness toward the center and the chewy texture at the edges.