Description
A delightful twist on classic cheesecake with a unique crustless design and beautifully caramelized top.
Ingredients
- 2 pounds Cream Cheese (Softened to room temperature)
- 1 cup Granulated Sugar
- 4 large Eggs (At room temperature)
- 1 cup Heavy Cream
- 1 tablespoon All-Purpose Flour
- 1 pinch Salt
- 1 tablespoon Unsalted Butter (For greasing the pan)
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch springform pan with unsalted butter.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar, mixing until fully incorporated.
- Add the eggs one at a time, beating well after each addition.
- Slowly pour in the heavy cream while mixing on low speed.
- Sift in the flour and salt, gently folding until just combined.
- Pour the cheesecake batter into the prepared springform pan.
- Bake for 40-45 minutes until the top is golden brown and the center is slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool for about an hour.
- Remove from the oven, let it come to room temperature, then refrigerate for at least 4 hours.
- Slice and serve the cheesecake as desired.
Notes
Serve plain or top with fresh fruits, chocolate sauce, or powdered sugar. Pairs well with coffee or tea. Store in an airtight container in the refrigerator for up to 5 days or freeze for about 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque