Servings: 8 people
Calories: 350kcal
Cost: $12
Equipment
- Large mixing bowl
- Electric mixer
- Spatula
- Springform pan
- Parchment paper
Ingredients
- 32 ounces full-fat cream cheese
- 1.5 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
- 1 pinch salt
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a 9-inch or 10-inch springform pan by lining it with parchment paper.
- In a large bowl, beat the cream cheese and sugar together until completely smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and mix until combined.
- Add the flour and salt, then mix just until combined.
- Pour the batter into the prepared pan and tap gently to release air bubbles.
- Bake in the preheated oven for 50-55 minutes until the top is deeply caramelized.
- Let the cheesecake cool in the pan on a wire rack for about an hour.
- Remove the cheesecake from the pan using parchment paper handles. Serve slightly warm or at room temperature.
Notes
Ensure all ingredients are at room temperature for a smooth batter. The cheesecake is best enjoyed slightly warm or at room temperature. It can be stored in the refrigerator for 5-7 days. The flavor often improves after a day as the ingredients meld. Experiment by adding flavors like raspberry jam or serving with fresh fruit to customize your cheesecake. Remember, the slight imperfections in this cheesecake are celebrated, so don’t stress about achieving the flawless look! Happy baking!
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 180mg | Sodium: 250mg | Potassium: 100mg | Sugar: 20g | Vitamin A: 15IU | Calcium: 10mg | Iron: 4mg
Tried this recipe?Let us know how it was!