Description
A rich, creamy cheesecake with a caramelized top and a smooth, custard-like center.
Ingredients
- 900g cream cheese, softened
- 300g granulated sugar
- 6 large eggs
- 480ml heavy cream
- 1 tsp vanilla extract
- 30g all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat oven to 220°C (425°F). Line a 9-inch springform pan with parchment paper.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream and vanilla extract.
- Sift in flour and salt, then mix until just combined.
- Pour batter into the prepared pan and bake for 50-55 minutes until deeply browned.
- Let cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- The cheesecake will be jiggly when hot but firms up as it cools.
- Use high-fat cream cheese for the best texture.
- Do not overbake—the center should remain creamy.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Spanish