ES
Spain
Featured recipe
Europe
ES
A crustless cheesecake with a dark baked top and a soft, creamy center.
20 min
50 min
10 servings
Medium
1 hr 10 min + cooling
32 oz (900 g) full fat cream cheese, room temperature 1 1/4 cups (250 g) granulated sugar 6 large eggs, room temperature 2 cups (480 ml) heavy cream 1 tsp vanilla extract 1/2 tsp fine salt 1/4 cup (30 g) all purpose flour
1. Heat oven to 425°F (218°C). Line a 9 inch springform pan with two large sheets of parchment extending above the rim. 2. Beat cream cheese and sugar on medium low for 2 to 3 minutes until smooth. 3. Add eggs one at a time, mixing after each addition. 4. Slowly mix in cream, vanilla, and salt. 5. Sift flour over the batter and mix on low just until combined. 6. Pour into the pan and tap gently to release large air bubbles. 7. Bake for 45 to 50 minutes until the top is very dark brown and the center still wobbles. 8. Cool completely in the pan. Serve at room temperature for a softer center or chill for firmer slices.
SCHNAX TIP
The dark top is intentional. Do not wait for the center to become firm in the oven because it keeps setting as it cools.