Prepare the Pan and Preheat the Oven

1. Prepare Your Pan: Start by lining a 4-inch springform pan with parchment paper, ensuring that it extends above the sides of the pan. This will help catch any drips and give the cheesecake its signature rustic look. If you like, you can also line the bottom with graham cracker crumbs for a slight crunch (optional but delicious).
2. Preheat the Oven: Set your oven to 400°F (205°C). You want it to be hot enough to give the cheesecake that beautiful burnt edge without overcooking the inside.

Make the Cheesecake Batter

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese until smooth. Use an electric mixer for the best results, or a hand whisk if you want a workout!
2. Add Sugar: Gradually add the sugar to the cream cheese, mixing until well combined.
3. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
4. Add Heavy Cream and Vanilla: Stir in the heavy cream and vanilla extract, followed by the pinch of salt.
5. Mix in the Flour: Finally, whisk in the flour until the batter is smooth and lump-free.

Bake the Cheesecake

1. Pour the Batter into the Pan: Pour the cheesecake batter into your prepared 4-inch pan, smoothing the top to ensure an even surface.
2. Bake: Place the pan in the preheated oven and bake for about 45-50 minutes. The top of the cheesecake should be deeply golden brown, almost black in spots, with the center still slightly wobbly.
3. Check the Cheesecake: Keep an eye on it as it bakes. If the top is getting too dark too quickly, you can lower the oven temperature slightly.

Cool and Set

1. Cool the Cheesecake: Let the cheesecake cool in the pan at room temperature for about 30-45 minutes. As it cools, the cheesecake will firm up and settle into its classic burnt Basque look.
2. Chill: Once it has cooled, place the cheesecake in the refrigerator for at least 4 hours or overnight. This will allow the flavors to meld together and the texture to become perfectly creamy.