Preheat the oven to 400º F (200º C) for at least 15 to 20 minutes. The oven must be hot when you bake the cheesecake.

Lightly grease a 9-inch (23-cm) round springform pan. Then line with two overlapping sheets of parchment paper, making sure the parchment comes at least 2 inches (5 cm) above the pan’s top on all sides. Don’t worry if the paper doesn’t look smooth; the cheesecake’s outer sides should look rustic, so that’s okay! Place the pan on a rimmed baking sheet.

Using an electric hand mixer or a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes, until smooth and free of any lumps. Add the yogurt and sugar and continue mixing until incorporated.

Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the heavy cream, vanilla, milk powder, baking powder, and salt; beat on medium-high speed for 2 minutes.

Turn off the mixer and sift the flour evenly over the cream cheese mixture. Beat on low speed until incorporated, about 20 seconds. Scrape down the sides of the bowl and continue to beat until the batter is very smooth, homogenous, and silky, about 15 seconds.

Pour the batter into the prepared pan and tap gently on the counter to remove any air bubbles.

Bake for 35 - 40 minutes, or until deeply golden brown on top and still jiggly in the center (like Jello!).

Let cool for 20 minutes; the center of the cheesecake will fall drastically, and that is what you want. Then remove the pan’s sides. Let cool completely before carefully peeling away the parchment from the sides of the cheesecake and transferring it to a serving plate. You can refirgerate it or serve at room temperature.Tip: Burnt Basque Cheesecake is best served at room temperature for the creamiest, most luscious texture and optimal flavor. However, if you prefer a firmer texture, you can chill it and serve it cold. Either way, let it rest at room temperature for about 20-30 minutes after refrigeration to soften slightly before enjoying.