Description
Make a rich, creamy, crustless Basque cheesecake with a distinct caramelized top. This recipe requires no water bath and is simple to prepare.
Ingredients
Scale
- 900 g cream cheese, softened
- 250 g granulated sugar
- 6 large eggs
- 480 ml heavy cream (35% fat)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 200°C (400°F). Line a 9-inch springform pan with two layers of parchment paper, allowing the paper to extend high above the rim of the pan. Crumple the paper slightly before placing it in the pan for a rustic look.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and beat until fully combined and creamy. Scrape down the sides of the bowl.
- Add the eggs one at a time, mixing well after each addition until just incorporated. Do not overmix.
- Gently whisk in the heavy cream, vanilla extract, and salt until the batter is smooth.
- Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes. The top should be deeply caramelized, and the edges should look set, but the center should still have a significant wobble.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for at least 3 hours.
- Once cooled, cover the pan loosely and chill in the refrigerator for at least 6 hours, preferably overnight.
- Before serving, carefully remove the parchment paper sides. Serve at room temperature for the best texture.
Notes
- For a loaf pan variation, use an 8.5 x 4.5 inch loaf pan lined with parchment paper and reduce the baking time by about 10 to 15 minutes.
- Do not worry if the top looks very dark or burnt; this is the desired characteristic of this cheesecake.
- Ensure your cream cheese is fully softened to prevent lumps in the batter.
- Prep Time: 15 min
- Cook Time: 60 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: 28
- Fiber: 0
- Protein: 8
- Cholesterol: 200