Sebastian Cheesecake

Preheat your oven to 200°C (390°F). Line a 9-inch springform pan with parchment paper, ensuring it extends above the edges for easy removal.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Gradually mix in the heavy cream, followed by the vanilla extract and salt.

Sift the flour over the mixture and gently fold it in until fully incorporated.

Pour the batter into the prepared pan.

Place the pan on the middle rack of the oven and bake for 50–60 minutes, or until the top is deeply golden brown and slightly puffed.

Remove the cheesecake from the oven and let it cool completely in the pan. The center will deflate slightly as it cools.

Once cooled, refrigerate for at least 4 hours or overnight to set.

Carefully remove the cheesecake from the pan using the parchment paper.

Slice and enjoy the rich, creamy texture with its signature caramelized top.