Description
A rich and indulgent crustless cheesecake with a creamy, custard-like center and beautifully caramelized, burnt top. Inspired by the Basque-style dessert, it's naturally gluten-free and perfect for both special occasions and everyday treats.
Ingredients
2 cups (16 oz) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup heavy cream
1/4 cup almond flour (or all-purpose flour)
1/2 tsp salt
1 tsp pure vanilla extract
Instructions
- Preheat the oven to 400°F (205°C).
- Line a 6- or 7-inch springform pan with parchment paper, ensuring it extends above the rim.
- In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Pour in the heavy cream, almond flour, salt, and vanilla extract. Blend until the batter is smooth and velvety.
- Pour the batter into the prepared pan and smooth out the top.
- Bake on the center rack for 40–45 minutes, until the top is deeply golden and slightly burnt-looking, while the center still jiggles slightly.
- Let the cheesecake cool at room temperature for at least 1 hour.
- Refrigerate for at least 4 hours or overnight for best results.
- Remove from the pan, peel back the parchment paper, slice, and serve chilled or at room temperature.
Notes
Almond flour adds a nutty flavor and makes it gluten-free, but all-purpose flour works as well.
Flavor variations include almond extract, citrus zest, or a splash of bourbon.
Cheesecake improves in flavor after chilling overnight.
Store in the refrigerator for up to 5 days or freeze slices for up to 1 month.
Do not reheat; best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
