Description
A rich and ultra-creamy Basque-style cheesecake with a deeply caramelized top and soft, custard-like center.
Ingredients
- 900 g cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 210°C (410°F).
- Line a 9-inch springform pan with parchment paper, allowing it to extend above the sides.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract and mix until combined.
- Sift in the flour and salt, then mix gently until smooth.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes until the top is deeply golden and the center is slightly jiggly.
- Remove from the oven and allow to cool completely at room temperature.
- Refrigerate for at least 4 hours before serving.
Notes
- The cheesecake should look burnt on top but remain creamy inside.
- No water bath is needed for this recipe.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish