Basque Burnt Cheesecake with Strawberry Topfil

Procedure

Preheat oven: Deck oven: 220–240°C Convection oven: 190–210°C, Fan 1 (low fan)
Line an 8-inch round or square pan with 2 layers of parchment, ensuring the paper rises above the rim.
Bring cream cheese, eggs, and cream to room temperature for smooth mixing.
Mix the Batter Beat cream cheese on medium speed until fully smooth.
Add sugar gradually and continue mixing until creamy.
Add eggs one at a time, mixing on low–medium speed.
Pour in heavy cream (and vanilla, if using) and mix just until combined. Sift in flour and mix lightly until the batter is silky and lump‑free. Pour batter into the lined pan.
Baking Deck Oven Temperature: 220–240°C Time: 45–55 minutes. Surface should be deeply browned / burnt, and the center should still jiggle. Convection Oven Temperature: 190–210°C Fan: Fan 1 (low fan) Time: 35–45 minutes. Avoid higher fan settings to prevent premature burning.
Internal Temperature Target Insert a probe thermometer into the center of the cake:70–72°C → Soft, custardy center 75–78°C
Cool completely inside the pan to allow the structure to set. Chill for 4 hours or overnight for proper texture. Remove parchment, slice with a hot knife, and serve slightly chilled or at room temperature

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