Description
Indulge in the rich and creamy goodness of Basque Cheesecake, a Spanish dessert known for its burnt, caramelized top and velvety smooth interior. This crustless cheesecake is a true delight for cheesecake lovers, with a perfect balance of sweetness and decadence.
Ingredients
Scale
Cheesecake:
- 2 pounds (900g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- ½ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, overhanging the sides.
- Mix Cream Cheese and Sugar: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in cream and vanilla.
- Add Flour and Salt: Sift in flour, add salt, and mix until smooth.
- Bake: Pour batter into pan, tap to release air bubbles. Bake for 50-60 minutes until golden and slightly jiggly.
- Cool and Refrigerate: Let cool, then refrigerate for 4 hours before serving.
Notes
- For a richer flavor, bake longer for a dark brown top.
- To lighten texture, reduce cream slightly. Cake will settle as it cools.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 22g
- Sodium: 280mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg
