Ingredients
Scale
- 2 cups cream cheese (room temperature)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 425°F (220°C). Line an 8-inch springform pan with parchment paper, letting the edges rise above the rim.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the heavy cream, vanilla extract, and salt until combined.
- Sift in the flour and mix gently until the batter is smooth and creamy.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes, or until the top is dark brown and the center is still slightly jiggly.
- Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
- Don’t overmix after adding the flour to keep the texture smooth.
- For best flavor and structure, make it a day ahead and chill overnight.
- Prep Time: 10 minutes
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian