Description
A rustic, crustless cheesecake with a deeply caramelized top and a molten, creamy center. This Spanish-inspired treat is incredibly easy to make and requires no water bath.
Ingredients
Scale
- 2 lbs (900g) full-fat cream cheese, room temperature
- 1.5 cups (300g) granulated sugar
- 6 large eggs, room temperature
- 2 cups (480ml) heavy cream
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/3 cup (40g) all-purpose flour
Instructions
- Preheat your oven to 400F (200C) and line a 9-inch springform pan with two sheets of overlapping parchment paper.
- Beat the cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, vanilla extract, and salt until combined.
- Sift in the flour and fold it gently into the batter until no lumps remain.
- Pour the batter into the prepared pan and bake for 40-50 minutes until the top is dark brown and the center still jiggles.
- Allow the cake to cool completely in the pan before refrigerating for at least 4 hours.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish