Description
A rustic, indulgent cheesecake from Spain with a signature caramelized burnt top and a creamy, custardy center. This simple yet elegant dessert requires minimal ingredients and effort but delivers maximum flavor and wow factor. Perfect for cheesecake lovers looking to try something unique and delightful.
Ingredients
- 2 pounds (900g) full-fat cream cheese, room temperature
- 1 1/3 cups (270g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (480ml) heavy cream, room temperature
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, extending above the rim.
- Beat cream cheese until smooth. Gradually add sugar and beat until creamy.
- Add eggs one at a time, mixing well after each.
- Mix in heavy cream and vanilla until combined.
- Sift in flour and salt, folding gently to avoid overmixing.
- Pour batter into prepared pan and smooth top.
- Bake for 50–55 minutes until top is deeply golden and slightly burnt, but center jiggles slightly.
- Cool completely at room temperature, then refrigerate at least 2 hours before serving.
Notes
- Use room temperature ingredients to avoid lumps.
- Don’t reduce oven temperature; high heat is key for the burnt top.
- Let cheesecake rest before cutting for best texture.
- Parchment paper should be generous to prevent sticking and help removal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish