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A deeply caramelized Spanish cheesecake with a dramatically dark top, custardy center, and softly rustic edges. It needs no crust and relies on high heat for its signature bittersweet finish.
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A hot oven quickly caramelizes the sugar and dairy at the surface while the generous cream cheese and egg mixture remains softly custardy in the center. A parchment-lined pan lets the cake rise and settle without a crust.
Cover and refrigerate for up to 4 days. For the cleanest slices, chill completely before cutting.
Do not reheat; serve chilled or let individual slices stand at room temperature for 20 to 30 minutes.
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