Ingredients
Scale
- 1 kg cream cheese
- 300 g sugar
- 6 large eggs
- 300 ml heavy cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 200°C (400°F).
- Line a springform pan with parchment paper.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in the heavy cream and vanilla extract.
- Sift in the flour and mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 40-50 minutes until the top is dark brown and the center is slightly jiggly.
- Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Serve chilled for best taste.
- Can be topped with fresh fruit or whipped cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Burnt Basque cheesecake, cheesecake, dessert