Servings: 10-12 | Time: 1 hour 20 minutes

INGREDIENTS 

• 1 kg cream cheese (Philadelphia or mascarpone)
• 5 whole eggs + 2 egg yolks
• 300 g granulated sugar
• 20 g all-purpose flour
• 200 g heavy cream
• 2 tsp vanilla extract

COOKING INSTRUCTIONS

STEP 1 | Preheat the oven to 200°C (390°F).

STEP 2 | In a large bowl, beat the cream cheese with the sugar using an electric mixer at medium speed until smooth and the sugar dissolves (about 5 minutes).

STEP 3 | Add the eggs one at a time, mixing well after each addition, then add the yolks.

STEP 4 | Gradually pour in the cream and vanilla, mixing until fully incorporated.

STEP 5 | Sift the flour over the mixture and gently fold it in until smooth.

STEP 6 | Line a 9-inch round springform pan with two overlapping sheets of parchment paper, leaving the edges overhanging.

STEP 7 | Pour in the batter and smooth the top. Bake for 50–60 minutes, until the top is dark golden brown and the center is slightly jiggly.

STEP 8 | Let the cheesecake cool at room temperature for 1 hour, then refrigerate until set (ideally overnight).

NUTRITIONAL BREAKDOWN (100 g)

Calories: 187 kcal

Protein: 12 g

Carbohydrates: 17 g

Sugars: 1.8 g

Fat: 7 g