A creamy "burnt" cheesecake that has no bottom and has a dark caramelized top.
A famous and classic creamy cheesecake with a vanilla flavor. With only a few ingredients and few steps in the making, this is a pleasant experience with good results.
The cake is best when it has been in the fridge overnight, so it is perfect for those of us who want to prepare for a party. I take it out a while (30 minutes) before serving and usually don't have any accessories - maybe some fresh berries, but that's it.
I tried 4 different recipes before I settled on this one - 2 of the other recipes didn't work, one of them can best be described as a compact vanilla pancake... So even though there are a number of different variations out there, it makes sense to try a few different recipes and see which one you stick with.
Although it is a simple recipe, it takes a little practice to see when the cake is done. It will differ slightly between different ovens and the size of the springform you use. I used a springform pan (bought at IKEA) that was 21 cm in diameter. I also used a thermometer - the cake I photographed here I took out when the center of the cake had reached 75°C and the edges had puffed up quite a bit. It gave a wonderfully creamy center, but perhaps a little too firm edges. Either way - it was delicious.
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Ingredients
Directions
- Preheat the oven to 230°C (top/bottom).
- Line a springform pan with baking paper, approx. 21 cm in diameter.
- In a bowl - beat the cream cheese until soft. Add the sugar and beat until smooth, but avoid beating in too much air.
- Add the eggs, one at a time, and beat into the batter.
- Add the rest of the ingredients and beat until smooth.
- Pour the batter into the baking paper-lined springform pan.
- Bake in the middle of the oven for 30-40 minutes.
- The cake is ready when it has puffed up a little, the surface is deeply brown and the middle wobbles slightly. Use a thermometer and check the center of the cake: 70-72°C creamy and perfect, 75°C firm, 80°C well-baked.
- Let cool and then refrigerate (at least 4 hours, preferably overnight) before serving.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4229.46 kcal | 422.95 kcal | 293 kcal |
| Carbohydrates | 283.36 g | 28.34 g | 19.63 g |
| Fat | 312.52 g | 31.25 g | 21.65 g |
| Protein | 78.53 g | 7.85 g | 5.44 g |
| Sugar | 277.44 g | 27.74 g | 19.22 g |
| Salt | 6.21 g | 0.62 g | 0.43 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
