Get ready to fall in love with the effortlessly elegant and incredibly delicious Hailing from San Sebastian, Spain, this unique cheesecake boasts a caramelized, deeply browned exterior that gives way to an impossibly creamy, custardy interior. It's shockingly simple to make, requires no crust, and delivers a sophisticated dessert experience perfect for any occasion, all while being completely halal-friendly.
📜 Ingredients
900g full-fat cream cheese, softened
200g granulated sugar
4 large eggs
500ml heavy cream (at least 35% fat)
1 teaspoon pure vanilla extract
2 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
📝 Instructions
- Preheat your oven to 200°C (400°F). Line a 9-inch round springform pan with two sheets of parchment paper, allowing the paper to extend well over the sides. Crumple the parchment paper first, then smooth it into the pan; this helps it fit better.
- In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition until just combined. Be careful not to overmix, as too much air can cause cracks.
- Pour in the heavy cream and vanilla extract, then mix on low speed until fully incorporated and the batter is smooth.
- Sift in the all-purpose flour and sea salt. Mix on the lowest speed just until no streaks of flour remain. The batter will be quite thin.
- Pour the batter into the prepared springform pan.
- Bake for 50-60 minutes, or until the top is deeply golden brown (almost burnt-looking) and the edges are set, but the center still jiggles significantly when gently shaken. This jiggle is key to its creamy texture!
- Remove the cheesecake from the oven and let it cool completely at room temperature. The center will sink as it cools.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to firm up and fully set.
- To serve, remove the springform ring and peel away the parchment paper. Slice with a sharp knife and enjoy the incredible creamy texture!
💡 Chef's Tips
For an extra rich flavor, try using high-quality cream cheese. Don't be afraid of the "burnt" top – it's where much of the unique flavor comes from! This cheesecake is truly best served chilled, making it a fantastic make-ahead dessert. You can serve it plain or with a side of fresh berries for a touch of brightness.
