Description
A unique cheesecake with creamy richness and a caramelized top, perfect for any occasion.
Ingredients
Scale
- 681 grams cream cheese, room temperature
- 200 grams granulated sugar
- 20 grams cornstarch (heaping tablespoon)
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 360 mL heavy whipping cream, room temperature
Instructions
- Preheat your oven to 210°C (410°F) and line a 9-inch springform pan with parchment paper, leaving some overhanging for easy removal.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the granulated sugar and beat until fully combined.
- Mix in the cornstarch, salt, and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- Slowly pour in the heavy whipping cream while mixing until silky and smooth.
- Pour the batter into the prepared pan and tap gently to release air bubbles.
- Bake for 50-60 minutes until the top is deep golden brown and the center jiggles slightly.
- Let it cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Slice with a warm knife and enjoy chilled or at room temperature.
Notes
Use room temperature ingredients for a smooth batter; avoid overmixing to prevent incorporating too much air.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg