A crustless Spanish cheesecake baked hot and fast for a deeply caramelized top and a creamy, custardy center.
Ingredients
Servings: 10
- 900 g full-fat cream cheese, at room temperature
- 300 g granulated sugar
- 6 large eggs, at room temperature
- 480 ml heavy cream
- 25 g cornstarch, sifted
- 1 tsp vanilla extract
- 1/4 tsp fine salt
Method
- Preheat the oven to 210 C (410 F). Line a 23 cm springform pan with two overlapping sheets of parchment, letting them rise 5 cm above the rim.
- Beat the cream cheese and sugar on medium speed until completely smooth, about 3 minutes, scraping the bowl often.
- Add the eggs one at a time, beating just until each is incorporated.
- Whisk the cornstarch into a splash of the cream until smooth, then add it with the remaining cream, vanilla, and salt. Mix on low until silky.
- Pour the batter into the pan and bake 45-50 minutes, until the top is deeply browned and the center still jiggles noticeably when nudged.
- Cool completely in the pan at room temperature; the center will settle and set as it cools. Serve at room temperature or lightly chilled.