Description
Sweet dreams come alive with this Spanish Cheesecake, a creamy masterpiece blending traditional Spanish flavors and silky cream cheese. Rich, velvety textures and delicate notes will transport you to Barcelona’s charming streets with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 800 grams (28.2 ounces) cream cheese
- 4 medium eggs
- 225 grams (7.9 ounces) caster sugar
- 200 grams (7.1 ounces) sour cream
- 3 tablespoons plain flour
- 2 teaspoons vanilla extract
Cherry Topping:
- 300 grams (10.6 ounces) cherries
- 50 grams (1.8 ounces) caster sugar
- 50 milliliters (1.7 fluid ounces) water
- 1 teaspoon vanilla extract
Instructions
- Prepare a 23cm springform pan by lining and greasing the surface to prevent sticking.
- In a large mixing bowl, thoroughly combine cream cheese with sugar until smooth and creamy.
- Gradually incorporate flour, sour cream, eggs, and vanilla extract into the cream cheese mixture, ensuring a uniform consistency without overmixing.
- Transfer the batter into the prepared springform pan, creating an even surface.
- Heat the oven to 240°C and place the cheesecake inside for 20 minutes to create initial structure.
- Reduce oven temperature to 180°C and continue baking for an additional 20 minutes until the center is just set but slightly jiggly.
- Remove from oven and allow the cheesecake to cool completely within the tin, which helps prevent cracking.
- While cooling, prepare the cherry topping by combining cherries, water, sugar, and vanilla in a saucepan.
- Simmer the cherry mixture over medium heat for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Once the cheesecake has cooled, carefully slice and serve with the warm cherry compote generously spooned over each piece.
Notes
- Chill cream cheese beforehand to ensure a smooth, lump-free batter for perfect texture.
- Use room temperature eggs to help ingredients blend seamlessly and prevent mixture separation.
- Wrap the springform pan in foil to prevent water seepage and protect the delicate cheesecake base during baking.
- For a gluten-free version, swap regular flour with almond flour or gluten-free flour blend without compromising the creamy consistency.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 398 kcal
- Sugar: 41 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg