Description
A bold, rustic cheesecake with a deeply caramelized exterior and an irresistibly creamy center that melts in your mouth.
Ingredients
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Cream cheese (900 g / 2 lb), softened
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Granulated sugar (300 g / 1 ½ cups)
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Large eggs (5), room temperature
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Heavy cream (480 ml / 2 cups)
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All-purpose flour (30 g / ¼ cup)
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Vanilla extract (1 tablespoon)
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Fine salt (½ teaspoon)
Instructions
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Preheat oven to 220°C / 425°F and line a 23 cm / 9-inch springform pan with parchment paper.
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Beat cream cheese until smooth, then mix in sugar until creamy.
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Add eggs one at a time, mixing gently after each.
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Pour in heavy cream, vanilla extract, and salt; mix until combined.
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Sift in flour and fold gently until smooth.
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Pour batter into prepared pan.
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Bake for 45–50 minutes until the top is deeply browned and the center jiggles.
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Cool completely, then refrigerate for at least 4 hours before serving.
Notes
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The cheesecake will continue to set as it cools, so avoid overbaking.
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For the creamiest texture, serve slightly chilled or at cool room temperature.
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Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes