Preheat the oven to 220°C. Line the bottom of a round baking tray with baking paper, so that the paper extends over the edges - this will make it easier to remove the cake after baking.

In a large bowl, beat the cream cheese with a mixer until smooth and creamy. Then gradually add the sugar and continue beating until well incorporated.

Gradually add the eggs and fold them into the mixture, making sure that each egg is well incorporated and that the ingredients are evenly combined.

Stir the sweet cream and BAM vanilla paste into the mixture, then continue mixing until you have an even and smooth mixture. This will ensure that the vanilla flavour is evenly distributed throughout the cheesecake, making the texture of the cake even creamier and more delicate.

Finally, add the flour and mix well to combine evenly with the other ingredients. It is important to avoid lumps in the cheesecake, so make sure the mixture is really smooth.

Gently pour the prepared mixture into the prepared baking tray and place it in the preheated oven. Bake for about 35-40 minutes, but be careful not to overbake. When the cheesecake is ready, the edges will be nicely browned and crispy, but the inside will still be a little shaky. This slightly shaky texture is a characteristic of Basque cheesecakes and indicates that the centre is still tender and creamy.

When the cake is baked, carefully remove it from the oven and allow it to cool completely in the baking tray.

Remove the cooled cake from the baking tray, cut into pieces and serve.

*Recipe is suitable for a 20 cm diameter baking tray.