Description
A rustic, creamy cheesecake with a dark, caramelized top and no crust, perfect for impressing guests.
Ingredients
Scale
- 2 blocks (16 oz) Cream Cheese
- 3/4 cup Sugar
- 3 large Eggs
- 1 cup Heavy Cream
- 2 tbsp Flour
Instructions
- Let the cream cheese sit out until soft.
- Beat the cream cheese with sugar until smooth.
- Whisk in eggs, one at a time, until uniform.
- Add the cream and flour; beat again.
- Line your cake pan with parchment paper, ensuring it overhangs for easy removal.
- Pour the mixture into the prepared pan and bake at high heat until the top is burnt and the middle is slightly wobbly.
- Cool almost completely before slicing.
- Optionally, dust with powdered sugar and serve with berries or cherries.
Notes
Use full-fat cream cheese for the best results. The cheesecake is meant to look imperfect and may crack, which adds character. Store in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 130mg