Three Cities of Spain Cheesecake
Indulge in the decadence of the *Three Cities of Spain Cheesecake*, a rich and velvety dessert that’s both rustic and refined. This no-crust cheesecake stands out with its signature caramelized, burnished top and luxuriously creamy interior, thanks to the perfect blend of cream cheese, heavy cream, and eggs. The batter, subtly sweetened and infused with vanilla, creates a delicate balance of flavors, while a hint of flour ensures a smooth, luscious consistency. Baked at a high temperature, this Basque-style cheesecake develops its iconic golden exterior that gives way to a soft, custard-like center. Easy to prepare in under 20 minutes of active time, it’s an effortlessly elegant choice for any occasion. Serve slices as is or pair with fresh fruit or whipped cream for an added flourish.
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Recipe Information
Ingredients
- 32 ounces cream cheese
- 1.5 cups granulated sugar
- 5 units large eggs
- 1.75 cups heavy cream
- 0.25 cup all-purpose flour
- 2 teaspoons vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan and line it with parchment paper, ensuring the paper extends 2-3 inches above the pan's rim to catch overflow.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it is smooth and creamy, about 2-3 minutes.
Add the granulated sugar to the cream cheese and continue beating until the mixture is well combined and fluffy, about 2 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Pour in the heavy cream and mix on low speed until incorporated. Then, add the vanilla extract and salt, combining until the mixture is smooth.
Sift the flour over the batter and gently fold it in with a spatula to avoid lumps. The batter will be thin, which is normal.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50-55 minutes, or until the top is dark golden brown and slightly burnt looking. The center should still wobble slightly when jiggled.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. It will sink slightly as it cools, which is normal.
Refrigerate the cheesecake in the pan for at least 4 hours, preferably overnight, to set completely.
Once chilled, carefully remove the cheesecake from the springform pan and peel away the parchment paper. Slice and serve with optional whipped cream or fresh fruit.
Nutrition Facts
Calories |
6201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.4 g | 612% | |
| Saturated Fat | 274.8 g | 1374% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 2266 mg | 755% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 335.2 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1025 mg | 79% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
