1. Preheat your oven to 450°F (230°C). Prepare a 9-inch springform pan by lining it with parchment paper. Ensure the paper extends about three inches beyond the edges of the pan to accommodate the rise of the cake.

2. To line the pan, trace the bottom onto parchment paper and cut out a circle. Cut a strip of parchment paper slightly longer than the perimeter of the pan. Fold it in half and cut lengthwise. Position both strips inside the pan, securing with staples. Coat the parchment paper and pan with cooking spray to prevent sticking.

3. In a large mixing bowl, beat the softened cream cheese and granulated sugar on low speed until light and fluffy.

4. Add the eggs one at a time, fully incorporating each before adding the next.

5. Mix in the salt.

6. Gradually pour in the heavy whipping cream in a slow, steady stream while beating at low speed. Avoid overmixing to prevent excess air from being incorporated into the batter.

7. Scrape the sides of the bowl often to ensure thorough mixing and to prevent cream cheese lumps.

8. Pour the batter into the prepared springform pan and smooth the top.

9. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are set.

10. Remove the cheesecake from the oven and let it cool in the pan.

11. Once cooled, refrigerate the cheesecake overnight, or for at least 4 hours, to allow it to set properly.

12. When ready to serve, carefully remove the sides of the springform pan. If desired, transfer the cheesecake to a cake stand by gently removing the bottom of the pan and peeling away the parchment paper.

13. Serve the Basque Cheesecake plain, allowing its rustic charm and caramelized flavor to shine. No additional garnishes are needed. Enjoy!