Ingredients
Scale
32 oz Full-Fat Cream Cheese
1 ½ cups Granulated Sugar
6 Large Eggs
2 cups Heavy Cream
1 tablespoon All-Purpose Flour
1 teaspoon Vanilla Extract
½ teaspoon Fine Sea Salt
Instructions
- Preheat your oven to 400°F (200°C) and line a 9-inch springform pan with parchment paper
- In a large mixing bowl, beat the cream cheese on medium speed until smooth
- Gradually add the granulated sugar and beat until light and fluffy
- Add the eggs one at a time, beating well after each additio
- Mix in the heavy cream, vanilla extract, and sea salt on low speed until just combined
- Sift the flour over the batter and gently fold it in until no dry streaks remai
- Pour the batter into the prepared springform pan and place it on a baking sheet
- Bake for 50-60 minutes until the top is deeply golden brown and the center is still jiggly
- Let the cheesecake cool on a wire rack, then chill in the refrigerator for at least 4 hours
- Remove from pan, slice, and serve
Notes
Ensure all ingredients are at room temperature for a smooth batter.
The top should look dark and caramelized; that's the intended appearance!
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Gluten Free (with substitution)
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 45g
- Saturated Fat: 27g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 200mg