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Created by the Genie — AI-generated, review before relying on it
A crustless cheesecake baked hot and fast until the top is deeply caramelized while the center stays lusciously creamy.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Preheat the oven to 475°F and line a 9-inch springform pan with parchment paper, letting it hang over the sides.
Step 2
In a large bowl, beat the cream cheese and sugar together until smooth and no lumps remain.
Step 3
Add the eggs one at a time, beating well after each addition.
Step 4
Pour in the heavy cream and mix until fully incorporated.
Step 5
Sift the flour over the batter and fold in gently until just combined.
Step 6
Pour the batter into the prepared pan and bake for 50-55 minutes, until the top is deeply browned and the center still jiggles slightly.
Step 7
Let the cheesecake cool in the pan for at least 1 hour, then refrigerate for at least 3 hours before slicing.
Step 8
Serve chilled or at room temperature.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
