i have tried a few recipe, and below yield satisfactory yummy cheesecake

Basque cheesecake, 7″ round, very nice, based on foodandwine.com version of the recipe, nice goey centre which still hold its shape

500g cream cheese

120g sugar (ori recipe used 163g)

2.9 large eggs + half egg yolk, I used 163g-168g egg liquid(slightly more than 3 egg)

235g heavy whipping cream(tried ok 145g+40g milk)

1 TBSP + 1 tsp (11g) cake flour

half teaspoon vanilla extract

1. scrunch baking paper into ball, then only fit into baking pan

2. Use spatula to mix cream cheese+sugar+flour, so that sugar don’t fly all over later. Must mix flour at this stage, hard to be mixed later

3. Mix in egg with hand mixer, then mix in cream with spatula(to prevent air bubble)

4. b4 baking, tap on counter to remove air

5. Bake in the TOP tier of oven, 230C 30min till side is just set and centre in “”jiggly””. Bake 30 minute

Note:

• No need salt, adding salt sometimes too salty, cos normally cheese already got some salty taste

• Remember bake in TOP rack of the oven to get that burnt look. I forgot once and so hard to achieve that burnt caramel look and ar the end bake it a bit too long causing inside don’t have goey centre
• normal flour is fine, no need pastry flour cos using so little
• my recipe is scaled down for 7″ inch round pan, cos it is just hub and I eating, this cake pan portion can make 5-6 very good sized cake slice
• tried 100g sugar is not sweet enough. I don’t like too sweet stuff, but this cake does need some sweetness, I used 120g sugar(scaled down from original 160g) whichtaste just nice, not too sweet

above scrunch up the baking paper and pulling it apart so the pate reach every book of the baking pan

Above is mixing cream cheese with sugar and flour using spatula, no mixer please unless you want flour and sugar all over your counter top. This step is game changer for me, sugar no longer fly everywhere

above is cream cheese + sugar + flour + vanilla all mixed well, ie flour and sugar no longer will fly 😀 you can then use hand mixer to mix it more well blendes

add in egg and mix well using hand mixer

i like to use spatula to just mix in the heavy cream, no need mixer

I

Pour into mould, and tap it as much as you can to remove air bubble

bake for 30 minutes in highest temperature for your oven, I think my Breville oven is 220C. Remember bake on TOP rack

cakey side with goey centre. You need that contrast for the tastiest basque cheesecake. Made this multiple times. Tatura cream cheese works well, I tried Bakewith yen Conapole cream cheese not so nice.

i tried some of below recipe, and some comment I have as below. Basically first and 4th recipe not nice, 2nd & 3rd recipe not yet tried

Recipe 1:

NotGoodhttps://norecipes.com/burnt-basque-cheesecake/ used conapole cream cheese, lots of creamy centre due to high whipped cream content. Nice if you like very creamy throughout, prefer foodandwine cakey side and creamy centre
350 grams cream cheese (cold)
154g sugar, try 120g
3 large eggs (cold), 147g
370g heavy cream
23g cake flour
0.8 teaspoon vanilla extract

Recipe 2:
*https://www.spatuladesserts.com/easy-basque-burnt-cheesecake-recipe/, tried, ok only as flour not mixed well, need try again
500g cream cheese
167g sugar, try 120g, I used 110g, sweet enough
3.3 Eggs room temp, 162g
250g Heavy Cream room temp, 36% fat. I used 170g cream + 80g milk
25g Pastry flour

Recipe 3:
*https://cookieandkate.com/basque-cheesecake-recipe/
500g cream cheese, at room temp
83g to 165g sugar, try 120g
3.3 large eggs, 162g
265g heavy cream, divided
0.55 teaspoon vanilla extract
16g cake flour (1.9 TBSP)
0.25 teaspoon fine salt 

Recipe 4:
NotGoodKAF basque cheese cake, 30min, more goeey centre than foodandwine, prefer foodandwine’s recipe which has more structure on the side prob due to flour. I am less fan of this recipe without flour
500g cream cheese, sub some with butter if not enough cheese
146g granulated sugar(lower already among many recipe, tried 100g not sweet, try 120)
183g (~3-4 large eggs)
125g heavy cream
(optional) half tsp vanilla/vanilla bean
(optional)0.25 tsp salt, 0.4 tsp too salty