Description
A rich and creamy cheesecake with a caramelized top, perfect for special occasions.
Ingredients
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
- 1 cup Whipped Cream (For serving)
- 1 cup Fresh Berries (For serving)
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a loaf pan with parchment paper, making sure it hangs over the edges for easy removal later.
- Add the cream cheese to a large bowl and beat it until smooth.
- Mix in the granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and mix until smooth.
- Fold in the flour and salt until just combined.
- Pour the mixture into the prepared loaf pan and smooth the top.
- Bake for about 40-45 minutes until the top is dark and burned but the center is still jiggly.
- Let it cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
- Remove the cheesecake from the loaf pan using the parchment paper.
- Serve chilled, topped with whipped cream, fresh berries, and a drizzle of caramel sauce.
Notes
Make sure all ingredients are at room temperature for better mixing. Don’t overbake; the cheesecake should be wobbly in the center when removed from the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish