Basque Cheesecake

I love all types of cheesecake, but this version of burnt cheesecake from the Basque region in Spain might be the easiest and most worth it to whip up Ingredients: 1 kg (2.2 lbs) cream cheese, room temperature 350g (1¾ cups) granulated sugar 6 large eggs, room temperature 540ml (2¼ cups) heavy cream 1¼ tsp vanilla extract 40g (⅓ cup) all-purpose flour ¼ tsp salt Products I use: -Kitchen Scale: https://amzn.to/3qGPBwL -Tojiro Chef's Knife: https://amzn.to/3KtcH1F -Enamel Cast Iron Dutch Oven: https://amzn.to/3fH6YHz -10" Cast Iron: https://amzn.to/3Ks9f7o -Air Fryer: https://amzn.to/3GLj7ab -Duxtop Induction Burner: https://amzn.to/3nBvyh9 -Garlic Press: https://amzn.to/3qFKyN0 -Potato Ricer: https://amzn.to/3Iit8fA -Bulk Maldon Flakey Salt: https://amzn.to/3nFQjIO -Instant Read Thermometer: https://amzn.to/32D84kK -Candy/Frying Thermometer: https://amzn.to/3qHlzJb -Microplane zester: https://amzn.to/3KBBAHV -Vacuum sealer: https://amzn.to/3Y5sLxZ