This iconic cheesecake is intentionally baked hot and fast to get that dark, caramelized top while staying ultra-creamy and custardy inside.
⏱ Prep Time: 15 minutes
🔥 Bake Time: 35–40 minutes
❄ Chill Time: 4 hours (best overnight)
⏳ Total Time: ~5 hours
Servings: 8–10 slices
🧾 Ingredients
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2 cups (450g) full-fat cream cheese, room temperature
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¾ cup sugar
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3 large eggs, room temperature
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1 cup heavy cream (warm, not hot)
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1 tsp vanilla extract
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¼ tsp salt
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2 tbsp all-purpose flour (optional, for slightly firmer texture)
👩🍳 Instructions
1. Prep Pan
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Preheat oven to 425°F (220°C)
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Line an 8-inch springform pan with parchment, letting it rise above edges (wrinkles are okay!)
2. Mix Batter
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Beat cream cheese and sugar until smooth
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Add eggs one at a time, mixing gently
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Mix in vanilla and salt
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Slowly pour in warm cream while mixing on low
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Fold in flour if using (don’t overmix)
3. Bake Hot & Fast
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Pour batter into prepared pan
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Bake 35–40 minutes
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Top should be deep golden to nearly burnt, center very jiggly
4. Cool & Chill
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Cool completely at room temperature
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Refrigerate at least 4 hours (overnight is best)
🍰 Texture & Flavor
✔ Burnt caramelized top
✔ Ultra-creamy, custard-like center
✔ Lightly sweet
✔ No crust, no fuss
⭐ Pro Tips (Very Important)
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Don’t overmix = no cracks
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High heat is key (don’t lower temp)
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Center should wiggle like flan when done
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Serve slightly chilled or room temp
🍓 Serving Ideas
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Plain (classic & best)
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Fresh berries
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Berry compote
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Honey drizzle
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Espresso or coffee on the side ☕
📊 Nutrition (Approx per slice)
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Calories: 420
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Fat: 34g
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Carbs: 22g
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Protein: 7g
Want variations?
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Chocolate San Sebastián
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Matcha or coffee version
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Mini individual cheesecakes
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Eggless or no-oven version
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