Since I first made and posted about this tasty, wicked simple and totally non-fussy to make cheesecake back in May, I have easily baked it six or seven times; so often that my husband looks at it thinks “again?” and reaches for the Oreos.
Of course, folk who haven’t been inundated with this gluten-free bit of cheesy dessert goodness are still requesting it for gatherings, as was the case with this cheesecake; so I thought I would give folk another look, and the chance to consider
adding it to their Turkey Day tables.
Oh, and thanks to Nigella Lawson for posting the recipe, which I only changed by adding vanilla; because, really, what dessert isn’t better with vanilla?
INGREDIENTS
•3 (8-oz) packages of cream cheese, softened
•1 cup of sugar
•1 tbsp vanilla
•1 tsp coarse sea salt
•3 eggs
•1-1/2 cup heavy cream or half & half
•1/3 cup flour*
•Butter, softened
•Parchment paper
*I have made this with regular flour and also with the same amounts of almond or coconut flour, and the cheesecake has turned out beautifully each time, so, if you need to be gluten-free, go for it.
Brush an eight or nine inch springform pan evenly with the softened butter.
Lay one sheet of parchment paper across the bottom and up the sides of the pan, leaving a couple of inches over hang.
Lay another sheet of parchment paper crosswise on top of the first piece. Don’t fret about the parchment being perfectly smooth; those folds and creases are a desired feature of this rustic cheesecake, which just adds to how very simple this is to toss together.
Pan prepared, let’s make the cheesecake.
Heat your oven to 400º and place your prepared springform pan on a rack in a rimmed baking pan. This cheesecake has never leaked when I’ve made it in the past, but why tempt fate?
Cream the cheese in a large mixing bowl until smooth, then scrape down the sides of the mixing bowl.
Remove one tablespoon of the sugar and set aside for later; then add the rest to the beaten cream cheese, along with the coarse salt and the vanilla, and beat again until smooth.
Beat in the eggs, one at a time, then stir in the cream and, finally the flour (again, coconut or almond flour will both work a treat here).
Pour the batter into your prepared pan and sprinkle that reserved tablespoon of sugar more or less evenly over the top. This is what will give you the “burnt” sugar look.
Bake for 45 to 50 minutes, rotating the pan after 25 minutes, until the top is nicely browned and the center is just a bit wobbly in the center.
Note: I made this cheesecake with my oven set for convection baking at 400º and gave it the full 50 minutes, then turned the oven off and just let it sit inn there for another five minutes or so.
Remove from the oven and set aside to cool on a rack for at least one hour before serving. No need to chill it, this cheesecake is meant to be served a bit warm or at room temperature.
To serve, remove the sides of the pan and, using those extra bits of parchment paper, lift the cheesecake to a platter or board.
Nigella serves hers with blackberries, but we all think it just fine the way it is.