A delightful, easy-to-make rustic cheesecake with a creamy texture and a browned top.
195 minutes
A delightful, easy-to-make rustic cheesecake with a creamy texture and a browned top.
Large Eggs, at room temperature
each
0 oz
Cream Cheese, at room temperature
0 oz
Heavy Cream, at room temperature
cups
1. Prepare Parchment and Pan
Position your oven rack in the middle and preheat your oven to 425 degrees. Take two pieces of parchment paper, each measuring 16x12 inches. Lightly spray or sprinkle them with water, then crumple and uncrumple them. This makes it easier to fit the parchment into the pan. Overlap the parchment pieces, press them into a 9-inch springform pan, and fold the overhanging edges to form an approximately 16-inch square. Trim any excess parchment with scissors or kitchen shears.
2. Process Eggs and Sugar
In a large food processor (at least 14-cup capacity), combine the eggs and sugar. Process for about a minute until the mixture becomes frothy and pale yellow. This aerates the mixture, ensuring a light texture in the final cheesecake.
3. Combine Remaining Ingredients
Add the cream cheese, heavy cream, and flour to the processor. Pulse the mixture 8 to 10 times initially to combine, then process for about 2 more minutes until completely smooth. This step is crucial to eliminate any lumps in the batter.
4. Bake the Cheesecake
Pour the smooth batter into the prepared pan and place the pan on a rimmed baking sheet to catch any potential drips. Bake the cheesecake in the preheated oven for 45 to 55 minutes. The top should be deeply browned, edges set, and the center should still be very jiggly. This balance of textures ensures the cheesecake is perfectly cooked but still creamy in the center.
5. Cool and Serve
Once done, transfer the pan to a wire rack and let the cheesecake cool in the pan for at least 2 hours. This allows it to set properly. After cooling, remove the side of the springform pan and carefully peel away the parchment paper. For clean slices, use a sharp knife dipped in very hot water, wiping the knife clean between each cut. Serve the cheesecake slightly warm or at room temperature. If you have leftovers, refrigerate them for up to 3 days, but let the cheesecake sit at room temperature for 1 to 2 hours before serving to enjoy the best texture and flavor.
Infuse with fruit, chocolate, pumpkin spice, or caramel swirl.
Top with fresh fruit, sauces, whipped toppings, or crunchy elements.
Choose from graham cracker, Oreo, gingersnap, or nut-based for the crust.
Add zest of lemon, lime, or orange for a fresh aroma and tangy taste.
Try ricotta, mascarpone, or Greek yogurt for different textures and flavors.
Make sure your cream cheese, eggs, and any other refrigerated ingredients are at room temperature before you start. This helps to ensure a smooth, uniform batter without lumps.
The cheesecake should still wobble slightly in the center when you take it out of the oven. It will continue to cook and set as it cools.
Let the cheesecake cool gradually. First, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for an hour or so. Then, remove it to finish cooling at room temperature before chilling it in the refrigerator. This gradual cooling helps prevent sudden temperature changes that can lead to cracks.
Opt for full-fat, high-quality cream cheese for the best flavor and texture. Cheaper brands can have a higher water content, which may affect the final result.
Bake your cheesecake in a water bath (or bain-marie) to ensure even cooking and a moist environment. This helps prevent cracks and ensures a creamy texture throughout.
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