Ingredients
Main Ingredients
2 cups cream cheese, softened Make sure the cream cheese is at room temperature.
1 cup granulated sugar
1 cup heavy cream Use full-fat heavy cream for best results.
3 large eggs Bring to room temperature before using.
1 teaspoon vanilla extract Feel free to use a vanilla bean for a stronger flavor.
1 cup all-purpose flour Sifted for better incorporation.
1 pinch salt Enhances flavors.
Instructions
Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, extending the paper above the edges.
In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes.
Gradually add the eggs one at a time, mixing well after each addition. Then pour in the heavy cream and vanilla extract, mixing until fully combined.
Gently sift in the flour and salt, mixing just until there are no lumps. Be careful not to overmix.
Baking
Pour the batter into the prepared springform pan and bake for approximately 50-60 minutes, until the top is golden-brown and the center remains jiggly.
Cooling
Allow the cheesecake to cool in the pan for about 30 minutes before transferring it to the refrigerator for at least 4 hours (or overnight) to set.
When ready, remove the sides of the springform pan, slice, and enjoy!
Notes
For best results, ensure all ingredients are at room temperature. Feel free to experiment with flavors by adding citrus zest or serving with fresh fruit compote. Store leftovers in the fridge for up to 5 days or freeze individual slices for longer storage.