Description
A rich and creamy Basque cheesecake with a beautifully caramelized top, perfect for dessert lovers.
Ingredients
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch round springform pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the granulated sugar, mixing until well combined and fluffy, about 2 more minutes.
- Add the heavy cream, eggs, vanilla extract, flour, and salt to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared springform pan. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 40-45 minutes, or until the top is deeply golden brown and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.
- Carefully remove the cheesecake from the springform pan and slice to serve.
Notes
- For a chocolate twist, add 1/2 cup of cocoa powder to the batter before mixing.
- Serve with fresh berries or a berry compote on top for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg