Given its overly dark and cracked surface, this dessert could be easily mistaken for a baking situation gone wrong. With no crust and a soft, gooey center, it pretty much seems like the anti-cheesecake cheesecake. While vastly different from the classic New York-style recipe, this dessert is truly something to love. It's light, delicate and not overly sweet.
Swap option: I use cake flour for a more tender cake, but you can replace it with all-purpose flour.
Technique tip: Having your ingredients at room temperature is key. It ensures a smoother mixture.
- 3 ½ cups cream cheese, room temperature
- 1/2 cup caster sugar
- 3 large eggs, room temperature
- 2 cups, plus 2 tablespoons, heavy cream
- 2 tablespoons cake flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
1. Preheat oven to 450 F.
2. Line a 6-inch circle cake tin with two layers of parchment paper trimmed to create an overhanging amount of about 2 inches.
3. Beat sugar and cream cheese together on medium speed until smooth.
4. Add eggs one at a time and beat on medium until smooth. Scrape the sides of the bowl to ensure an even mixture.
5. Add the vanilla and lemon juice and beat until just mixed.
6. In a separate bowl, mix flour and 1/2 cup of the cream; mix until smooth. Add another 1/2 cup of the cream and mix. Add the remaining cream and mix until smooth.
7. Slowly pour the cream-flour mixture into the cheese mixture while the mixer is on low. Blend until mixed through. Increase speed to medium and mix for 15 seconds to ensure everything is combined.
8. Bake cheesecake for 30 to 35 minutes until the top becomes a dark amber color and is almost charred in certain areas. The middle should still have a wobble to it when you give the pan a jiggle.
9. Let the cheesecake come to room temperature before popping it into the refrigerator. Allow it to chill for at least 4 hours before slicing and serving.