Basque Burnt Cheesecake [0000112]

Ingredients:

24 oz cream cheese, softened
1 1/2 cups granulated sugar
5 large eggs
1 1/2 cups heavy cream
1 teaspoon vanilla extract
2 tablespoons gluten-free all-purpose flour
Pinch of salt
Gluten-free parchment paper

Steps:

Preheat your oven to 400°F (200°C).
Line the bottom and sides of a round cake pan with gluten-free parchment paper.
In a large bowl, beat the cream cheese until smooth.
Add sugar and continue beating until well combined.
Incorporate eggs one at a time, ensuring each is fully mixed in.
Pour in the heavy cream and vanilla extract, continuing to beat the mixture.
Add the gluten-free all-purpose flour and a pinch of salt. Mix until smooth.
Pour the batter into the prepared cake pan.
Bake in the preheated oven for 50-60 minutes or until the top is dark brown and the center is slightly jiggly.
Allow the Basque Burnt Cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.

Once chilled, remove from the pan, slice, and enjoy this crustless and gluten-free version of the classic Basque Burnt Cheesecake!