Coat inside of 9-inch springform pan lightly with butter. Line prepared pan with 2 overlapping 16x12-inch sheets of parchment, making sure ends of parchment extend at least 2 inches over edge of pan. Place pan on rimmed baking sheet.
Beat cream cheese and sugar in large bowl with mixer until blended. Add cream, salt and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Sift flour over cheesecake batter; beat just until blended. Pour into prepared pan.
Bake 1 hour to 1 hour 5 min. or until golden brown; cool slightly. Remove rim of pan; cool cheesecake completely. Remove and discard parchment from cheesecake before serving.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Basque-style cheesecakes from Spain are known for being intentionally burnt with a textured side as a result of the pleated parchment paper used to line the pan. Don't be concerned when the center of the cheesecake sinks as it cools - this is characteristic of these crustless cheesecakes.
This delicious cheesecake can be refrigerated up to 24 hours before serving. For best flavor, let chilled cheesecake stand at room temperature several hours before serving.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 19g
Trans Fat 1.5g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.