Basque Cheesecake for Two

Adjust oven rack to middle position and heat oven to 425 degrees

Spray or lightly sprinkle 1 approximately 16 by 12-inch piece of parchment paper evenly with cold water

Crumple parchment into ball, then gently uncrumple

Press parchment onto bottom and sides of 6-inch springform pan

Fold overhanging parchment outward, over edge of pan

Using kitchen shears, trim overhanging parchment to about 1 inch past edge of pan

Process eggs and sugar in food processor until mixture is frothy and pale yellow, about 1 minute

Add cream cheese, heavy cream, and flour and pulse until cream cheese is broken into large, even pieces, about 6 pulses

Process until mixture is completely smooth, about 1 minute

Transfer batter to prepared pan and place pan on rimmed baking sheet

Bake until top of cheesecake is deeply browned, edges are set, and center of cheesecake registers 155 degrees, about 50 minutes

Remove cheesecake from oven and transfer to wire rack

Let cheesecake cool in pan for 2 hours

Remove side of pan

Gently peel parchment away from sides of cheesecake until parchment is flush with counter

To slice, dip sharp knife in very hot water and wipe dry after each cut

Serve slightly warm or at room temperature