Mix until smooth and spiced. Take a quick whiff — it should already smell like autumn in a bowl. Sift 1 tablespoon of flour over the batter. Mix it in gently. Then pour in 1 cup (250ml) of heavy cream and mix until just combined. The batter should now be silky, pourable, and slightly thick.
Pour the batter into your parchment-lined pan. Tap the pan lightly on the counter to level the top and pop any air bubbles. Place the pan on the middle rack of your preheated 400°F (200°C) oven and bake for 55–65 minutes.
The top should be deep golden brown, even a little burnt-looking- and the centre will still jiggle slightly when you move the pan. Don’t panic if it cracks or domes; it will settle as it cools. Remove the cheesecake from the oven and let it cool at room temperature for 1 hour.
