A crustless San Sebastián-style cheesecake baked at high heat until the top caramelizes deeply and the center stays creamy. Made in one bowl and sliced once fully chilled.
Ingredients
Instructions
- 1
Preheat the oven to 220 °C. Line a 22-24 cm springform pan with two crumpled sheets of parchment paper so they stand 5 cm above the rim.
- 2
Beat the cream cheese and sugar for 2-3 minutes until smooth.
- 3
Add the eggs one at a time, beating only until combined after each, then mix in the cream.
- 4
Sift in the flour and mix until there are no lumps.
- 5
Pour the batter into the pan and bake at 220 °C for 45-50 minutes, until the top is dark brown and the center still jiggles slightly.
- 6
Cool at room temperature for 2 hours, then chill for at least 4 hours (ideally overnight) before slicing.
Nutrition
Per serving
| Calories | 446 kcal |
|---|---|
| Protein | 8 g |
| Carbs | 27 g |
| Fat | 35 g |
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