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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

EQUIPMENT

  • Mixer
  • Mixing bowl
  • Springform pan
  • Parchment paper
  • Oven

METHOD
 

  1. Preheat oven to 200°C (390°F).
  2. Beat cream cheese and sugar for ~5 minutes until completely smooth.
  3. Add eggs one at a time, then yolks, mixing well after each addition.
  4. Add heavy cream and vanilla; mix to combine.
  5. Sift in the flour and gently fold until smooth.
  6. Line a 23 cm (9-inch) springform pan with 2 overlapping sheets of parchment, letting them overhang.
  7. Pour in the batter, smooth the top, and bake 50–60 minutes until the top is deeply browned and the center still jiggles.
  8. Cool 1 hour at room temperature, then refrigerate until fully set (ideally overnight).
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