To stop the base and sides from burning, and to give the Basque cheesecake its distinctive shape, line the pan with two layers of baking paper. Pleat the paper to fit.
To avoid any lumps, bring the cream cheese to room temperature before you start. This makes it easier to beat and also helps the sugar dissolve.
For a soft, creamy texture, add the flour to the mixture last and beat it gently on low speed. Overbeating the mixture will make the cheesecake tough.
For a smooth and silky centre, don't overcook the cheesecake. Take it out of the oven when the centre is still soft and wobbly – it will firm up as it cools.