The basque technique for baking cheesecake yields an incredible flavor and texture. The cheesecake is baked on a high temperature, browning the lactose and additional sugars on the surface and creating a Maillard reaction that adds depth and intrigue to the flavor of the cheesecake, paired with a melt-in-your-mouth custard center.
In a bowl, whisk the first five ingredients until smooth. Fold in the eggs and flour. Pour into a springform or round pan lined with parchment.
Bake at 400 degrees Fahrenheit for 35 to 40 minutes or until the center is slightly jiggly like a pudding and the top is deep brown.
Cool for at least two hours at room temperature before placing in the fridge. Remove from fridge 15 minutes prior to serving.