Description
A simple recipe for a rich, creamy, crustless Basque cheesecake featuring a signature caramelized top, baked without a water bath.
Ingredients
Scale
- 900g cream cheese, softened
- 1.5 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two layers of parchment paper, allowing the paper to extend several inches above the rim. Crumple the paper slightly before placing it in the pan to help achieve the rustic look.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the sugar and beat until just combined and creamy. Do not overmix.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
- Mix in the heavy cream, vanilla extract, and salt until the batter is smooth.
- Sift the flour over the batter and mix on low speed until just blended. Scrape down the sides of the bowl.
- Pour the batter into the prepared pan.
- Bake for 45 to 55 minutes. The top should be deeply browned, almost black in spots, and the edges should look set. The center should still wobble slightly when gently shaken.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for at least 2 hours.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- When ready to serve, carefully remove the parchment paper sides.
Notes
- For a loaf pan version, use half the ingredients and bake at 375°F (190°C) for about 35-40 minutes.
- Do not worry about the dark top; this caramelization is essential for the flavor.
- Ensure your cream cheese is fully softened to prevent lumps in the batter.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 35
- Saturated Fat: 22
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 0
- Protein: 8
- Cholesterol: 180