Spanish Cheesecake
Submitted by lylasblair
Cream cheese, sugar, and eggs bake with cinnamon and lemon zest into a crustless Spanish-style cheesecake that’s lighter than New York style but just as rich. Dust with powdered sugar while warm.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis Spanish cheesecake skips the graham cracker crust and bakes directly in a buttered pan for edges that caramelize slightly while the center stays creamy. Cinnamon and lemon zest give it subtle spice and brightness that set it apart from American-style cheesecakes. The two-temperature baking method keeps the top from cracking.
Chef Tips
- Don’t beat the batter: Stir ingredients together gently instead of beating with a mixer. Too much air creates bubbles that rise and crack the surface as they burst.
- Butter the pan thoroughly: Use your fingers to spread butter into every corner. This cheesecake has no crust to protect the bottom, so any unbuttered spots will stick.
- Two-stage baking prevents cracks: Starting hot sets the edges, then dropping the temperature lets the center cook slowly without puffing up and splitting.
Variations
- Add ½ cup of golden raisins soaked in rum for a boozy, fruity twist
- Use orange zest instead of lemon for a sweeter citrus note
- Serve with fresh berries or a drizzle of honey instead of powdered sugar
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
In a large mixing bowl, cream the cheese, 1 tablespoon of the butter and the sugar.
Do not beat. Stir in the eggs, one at a time, beating well after each addition.
Add the cinnamon, lemon rind, flour, and salt; blend well.
Butter the pan with the remaining 2 tablespoons of butter, using your fingers to spread the butter completely.
Pour the mixture into the prepared pan and bake for 12 minutes at 400℉ (200℃)., then reduce the temperature to 350℉ (180℃). and bake for another 25 to 30 minutes.
The knife should come out clean.
Cool the cake to room temperature, then sprinkle with confectioners’ sugar.
Comments
What kind of pan?
there is no crust so I've always used a pie pan
I love this cheesecake and it's super easy to make! I've been making it for years. It's so sweet and dense, it's like candy! It's always a hit at pot luck parties at work!