Basque Cheesecake

Ingredients

2 pounds cream cheese
200 grams (1 cup) granulated sugar
6 eggs
2 cups of heavy cream
A pinch of salt
1 vanilla bean, split and scraped (1 tablespoon vanilla bean paste works as a substitute)
40 grams (1/3 cup) all-purpose flour (can be substituted with cup-for-cup to make it gluten free)

Preheat the oven to 400 ºF (205 ºC). Use a very large piece of parchment to overfill a 10" springform pan. Make sure there are lots of creases along the sides and that there is at least an inch above the top of the pan. You want to end up with a crackly side to the cheesecake. Put the pan on a baking sheet to ensure there isn't any overflow and for ease of transport.
In the bowl of a stand mixer, beat the 2 pounds of cream cheese on medium until softened for about 2 minutes. Then add in 200 grams of granulated sugar and cream on medium until smooth, about 2 minutes.
On medium speed, slowly add in the 6 eggs one at a time. Beating until each egg is fully incorporated before adding another egg. Scrape down the sides of the bowl to make sure everything has been mixed together. On low speed, add in 2 cups of heavy cream, a pinch of salt, and the insides of the vanilla bean. Mix until combined and scrape down the sides of the bowl.
Sift the 40 grams of flour into the stand mixer bowl and use a rubber spatula to fold it in until it is fully incorporated.
Pour the batter into your prepared spring-form pan and bake for an hour to an hour and 15 minutes. The cheesecake should turn a dark brown color and still be jiggly in the center. Let the cheesecake cool in the pan and then un-mold and refrigerate until you are ready to serve it. I recommend slicing it into wedges and serving it with fresh berries.