Description
A rich and creamy cheesecake with a unique charred top, offering a delightful balance of sweetness and slight bitterness.
Ingredients
Scale
- 16 oz (450g) cream cheese
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F (200°C).
- Line a springform pan with parchment paper, allowing some overhang.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time, ensuring each is incorporated before adding the next.
- Pour in the heavy cream and vanilla extract, followed by salt. Mix until just combined.
- Pour the mixture into the lined springform pan, smoothing the top.
- Bake for about 25-30 minutes until the top is dark brown and the center is slightly jiggly.
- Let cool at room temperature, then refrigerate for at least 4 hours (or overnight).
- Gently peel away the parchment paper, slice, and serve plain or with a berry compote.
Notes
For variations, substitute cream cheese with mascarpone, sugar with light brown sugar, and consider flavoring with almond or lemon extract.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 100mg
Keywords: cheesecake, dessert, Basque, baking, creamy