Basque Cheesecake (Burnt Cheesecake)

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1. 1Step 1: Place an oven rack in the middle position and preheat the oven to 325°F (165°C). (See note 2.)
2. 2Step 2: Line a 9-inch (23 cm) springform pan with parchment paper, covering the sides completely and extending at least 1 inch above the rim. Use two perpendicular pieces of parchment if needed.
3. 3Step 3: Place all ingredients in a blender and blend until completely smooth, scraping down the sides as needed to ensure no lumps of cream cheese remain.
4. 4Step 4: Pour the batter evenly into the prepared pan. Firmly tap the pan on the counter several times to release air bubbles.
5. 5Step 5: Bake at 325°F (165°C) for 35 minutes. Without opening the oven, increase the temperature to 500°F (260°C) (see note 3 if your oven doesn't go that high) and bake for another 5–10 minutes, until the top is deeply and thoroughly browned. Watch through the oven door with the light on; the exact time varies by oven, but you don't want it completely charred.
6. 6Step 6: Remove from the oven; the cheesecake should still be very jiggly. Let it cool to room temperature, then refrigerate for at least 5 hours or overnight before removing the springform ring, peeling off the parchment, slicing, and serving.