Description
A rich and creamy cheesecake from the Basque region of Spain, featuring a delightful burnt top and no crust.
Ingredients
Scale
- 500 g cream cheese, softened
- 150 g granulated sugar
- 4 large eggs
- 250 ml heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Parchment paper
- Butter for greasing
Instructions
- Preheat the oven to 200°C (392°F).
- Grease the bottom and sides of a springform pan with butter.
- Line the pan with parchment paper, leaving extra hanging over the sides for easy removal later.
- Beat the cream cheese in a mixing bowl on medium speed until smooth and creamy.
- Add the granulated sugar and mix well until fully incorporated.
- Crack in the eggs, one by one, mixing on low speed after each addition until just combined.
- Pour in the heavy cream, then gently mix to combine.
- Sift the all-purpose flour, then fold it into the batter carefully.
- Stir in the vanilla extract and salt until well blended.
- Pour the batter into the prepared springform pan, ensuring it’s evenly distributed.
- Bake in the preheated oven for about 50-60 minutes, or until the top is a deep golden brown.
- Turn off the oven and allow the cheesecake to cool inside with the door ajar for about an hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
Use room temperature ingredients for a smoother cheesecake batter. Don’t overmix after adding the eggs; this will keep your cheesecake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg