This famous cheesecake bakes at high heat to create a deep golden “burnt” top while staying rich and custardy inside. No crust needed.
Ingredients (8-inch / 20 cm cake, serves 8–10)
• 2 lb (900 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 4 large eggs
• 2 cups (480 ml) heavy cream
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1/4 cup (30 g) all-purpose flour (or 2 tbsp cornstarch for gluten-free)
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Instructions
1. Preheat oven
Preheat to 230°C (450°F).
Line an 8-inch springform pan with 2 sheets of parchment paper, letting the paper rise above the sides (this prevents leaks and gives the classic wrinkled look).
2. Mix batter
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing on low until just combined.
Add heavy cream, vanilla, and salt.
Mix in flour (or cornstarch) until smooth.
(Optional: strain batter for extra smooth texture.)
3. Bake
Pour batter into the lined pan.
Bake 25–35 minutes until the top is deeply browned and the center still jiggles.
4. Cool
Cool at room temperature 1 hour, then refrigerate at least 4 hours (overnight is best).
5. Serve
Slice chilled or at room temperature. The inside should be creamy and custard-like.