Cast Iron Basque Cheesecake

Preheat the oven: Heat oven to 425°F, with the rack set in the middle.

 
Prepare the pan: Lightly oil a No.6 Field Skillet. Press a sheet of crumpled parchment paper into the pan, letting about 2 inches hang over the sides. You’ll need to pleat and scrunch it to fit—those folds create the signature rustic edges. The batter will weigh it down as it bakes.

Mix the base: Beat the cream cheese in a large bowl on medium speed for about 2 minutes, scraping down the sides as needed, until completely smooth. Add the sugar and beat on low speed to combine.

Add flour and cream: In a separate bowl, whisk together 2½ Tbsp cream and 2½ Tbsp flour until smooth and paste-like. Slowly whisk in the remaining cream until fully incorporated, then whisk in the vanilla.

With the mixer on low, slowly pour the cream mixture into the cream cheese. Beat just until combined.

 
Add the eggs: With the mixer still on low, slowly add the eggs. As soon as they’re incorporated, stop mixing.

Remove air bubbles: Pour the batter into the prepared skillet. Gently tap the pan on the counter to release trapped air, then pop any visible bubbles on the surface with a small knife.

Bake: Bake for 40 minutes, until the top is deeply golden brown. The center should still wobble and the cake will rise like a soufflé.

Cool and chill:  Let the cheesecake cool in the skillet on the counter for at least 2 hours. It will sink—this is normal. At this point you can either dig in or transfer to the fridge (there are no wrong answers!)

 
Serve: Use the parchment overhang to lift the cheesecake out of the skillet. Fold the paper down and serve it as-is. Slice like a cake and eat plain. It doesn’t need anything else.