Ingredients
Cheesecake Batter
- 2 lbs (900g) cream cheese, full fat, room temperature
- 1½ cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480g) heavy cream
- ½ lemon, zested (about 1 tsp)
- 1 tsp Kosher salt
- 2 tsp vanilla extract
- ¼ cup (33g) all-purpose flour
Pan Preparation
- Nonstick baking spray or butter, for greasing
- 2 large sheets parchment paper
Instructions
- Prepare the pan. Position an oven rack in the center of your oven and preheat to 400°F (205°C). Grease a 10-inch springform pan thoroughly with nonstick spray or butter. Line the pan with two large sheets of parchment paper, ensuring there is a 2-3 inch overhang on all sides. Press the parchment down to smooth it inside the pan to prevent sticking and make removal easier.
- Beat the cream cheese and sugar. In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese (2 lbs/900g) and granulated sugar (1½ cups/300g) on medium speed until the mixture becomes very smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl to incorporate all ingredients thoroughly and beat again until fully combined.
- Add the wet ingredients. Lower the mixer speed to medium-low. Add the eggs one at a time, waiting about 15 seconds between each addition to ensure proper incorporation. After all eggs are added, scrape down the bowl sides. Then slowly add the heavy cream (2 cups/480g), lemon zest from half a lemon (approximately 1 tsp), 1 tsp Kosher salt, and 2 tsp vanilla extract. Mix on medium-low speed until everything is well combined, about 30 seconds.
- Add the flour. Sift ¼ cup (33g) all-purpose flour directly into the bowl. Mix for an additional 30 seconds. Scrape down the sides and bottom of the bowl carefully to remove any lumps, then mix once more for another 15–30 seconds until the batter is completely smooth.
- Bake the cheesecake. Pour the batter into the prepared springform pan. Place the pan on a rimmed baking sheet to catch any spills. Bake in the preheated 400°F (205°C) oven for 60-70 minutes. Halfway through baking, rotate the pan once for even browning. The cheesecake is done when the top is a deep golden brown and the center still has a slight wobble. Remove from oven and cool on a wire rack for 1–2 hours.
- Unmold and serve. Once cooled, carefully remove the cheesecake from the springform pan using the parchment paper overhang. Transfer to a cutting board and slice into 12 servings. Serve at room temperature to enjoy its creamy texture and rich flavor.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture and flavor.
- Do not overbake; the center should remain a little wobbly for an optimal custard-like texture.
- Lining the pan with parchment paper with overhang makes removal easy and prevents sticking.
- The burnt top is intentional and adds a caramelized flavor; avoid covering the cheesecake during baking.
- Allow the cheesecake to come to room temperature before slicing to prevent cracking and to enhance taste.
- The lemon zest adds a subtle brightness, but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
