Toffee Basque Burnt Cheesecake

Instructions

1. Preheat your oven to 400°F. Make sure to do this about 15 minutes before you start prepping all your ingredients.
2. Lightly grease an 8-inch springform pan and line it with two sheets of parchment paper, allowing them to hang over the sides of the pan.
3. In a mixing bowl, beat together the cream cheese and granulated sugar for about 6 minutes until smooth and creamy.
4. In a separate bowl, whisk together the eggs and vanilla extract. Add the eggs to the cream cheese mixture one at a time, beating on medium speed for 1-2 minutes after each addition until fully combined.
5. Pour in the heavy cream and beat on medium speed for about 1 minute until well combined.
6. Sift in the flour and salt, then beat on low speed for no more than 1 minute. Use a spatula to fold the batter and scrape down the sides of the bowl, making sure not to overmix.
7. Pour the batter into the prepared springform pan and bake for about 45 minutes, or until the top is a deep golden brown and caramelized. You can check the status at around 45 minutes by turning on your oven light, but try not to open the oven door while baking.
8. The cheesecake will jiggle and bubble up when it's ready. Let it cool on the counter for 1-2 hours until it reaches room temperature, then transfer it to the fridge for up to 3 hours. I prefer to enjoy mine at room temperature, so I usually slice it after 1 hour in the fridge. Alternatively, you can leave it in the fridge overnight and take it out 30 minutes before serving.
9. Before serving, make the toffee sauce. Melt the butter in a saucepan, then add the brown sugar and stir until combined. Reduce the heat and add the heavy cream and vanilla extract, stirring until the sauce thickens. Drizzle it over the cheesecake and enjoy the decadent flavors!