Artisan crustless cheesecake (burnt-top cheesecake)

Use a 7-inch (17 to 18 cm) springform pan; a larger pan changes the baking time.

Grease the pan generously with butter (or cooking spray) so the paper sticks.

Line the pan roughly with one sheet of parchment paper without creasing it, so the bottom is flat and everything is covered; no need to cut it.

Put the 500 g cream cheese in a food processor and pulse briefly to soften it.

Beat the 4 eggs in a bowl, add them, and process about 20 seconds; scrape the sides with a spatula and process another 20 seconds until completely smooth with no bits of cheese.

Add the 200 g sugar, 150 ml cream and 2 tbsp flour and process a minute or two until very smooth.

Pour the batter into the lined pan, scraping the sides with the spatula.

Bake uncovered in an oven preheated to 200 C (about 400 F), on the middle rack, for 40 minutes.

Leave to cool at room temperature without opening; it will deflate. Then refrigerate until cold and set in the middle, ideally overnight.

Leave at room temperature 15 to 30 minutes before unmoulding so it is not too stiff, then unclip, peel off the paper and slice. Serve cold.