A crustless cheesecake baked very hot so the outside caramelises dark while the centre stays creamy. This pistachio version is finished with pistachios. Ready in about 1 hour 15 minutes.
Prep 15 min Cook 60 min Serves 10 Medium
Ingredients
🧀Heavy Cream1 1/2 cups
🧂Salt1/2 tsp
🥚Eggs5
🌾All-Purpose Flour3 tbsp
🫙Sugar1 1/4 cups
🧀Cream Cheese900 g, room temperature
Optional extras
🌶️Vanilla Extract1 tsp
🥜Pistachios2 tbsp, chopped
Instructions
1
Heat the oven to 220°C and line a springform tin with crumpled parchment.
2
Beat cream cheese and sugar until smooth, then add eggs one at a time.
3
Mix in cream, vanilla and salt, then sift in the flour.
4
Pour into the tin and bake 55–65 minutes until deeply browned but still wobbly in the centre.
5
Cool completely, then chill before slicing.
6
Top with chopped pistachios.
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
