Ingredients
– 2 blocks (500g total) brick cream cheese, softened
– 3/4 cup plus 1 teaspoon (155g) granulated sugar, divided
– 3 large eggs, room temperature
– 1 tablespoon lemon juice
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon salt
– 1 1/4 cups (300ml) 35% whipping cream
– 2 tablespoons (18g) all-purpose flour, sifted
Instructions
1- Beat the cream cheese until smooth, then gradually add 3/4 cup of the sugar, mixing until fully dissolved while scraping down the bowl as needed.
2- Add the eggs one at a time, mixing well after each and scraping the bowl sides to ensure even incorporation.
3- Stir in the lemon juice, vanilla extract, and salt for added flavor depth.
4- In a separate bowl, whisk together the flour, 1 teaspoon of sugar, and half of the whipping cream until smooth; add this to the batter and mix thoroughly, then gradually incorporate the remaining whipping cream until silky smooth.
5- Strain the batter through a sieve for extra smoothness, then pour it into the prepared pan.
6- Bake for 22 to 26 minutes, or until the top is deeply dark brown and the center remains jiggly.
7- Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 8 hours or overnight to achieve the best texture.
8- Remove the parchment paper, slice, and serve at room temperature for optimal enjoyment.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
📄 Crumple parchment paper before lining pan to help shape.
🍰 Strain batter through sieve to ensure silky smooth texture.
⏰ Avoid overbaking; center should remain slightly jiggly to set properly after cooling.
- Prep Time: 10 minutes
- Chilling Time: 8 hours or overnight
- Cook Time: 22 to 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice