Ingredients
- 2 lbs (900g) full-fat cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 5 large eggs
- 1 1/2 cups heavy cream
- 1/4 cup all-purpose flour (or cornstarch for gluten-free)
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, ensuring it rises above the pan edges.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream, vanilla, and salt until combined.
- Sift in flour (or cornstarch) and mix until just smooth. Batter will be liquidy.
- Pour batter into prepared pan and tap gently to remove air bubbles.
- Bake 50–60 minutes, until top is dark golden brown and center is still jiggly.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Add dulce de leche or raspberry jam swirls before baking for extra flavor.
- Mix in sour cream or Greek yogurt for tang.
- Add lemon zest and juice for a citrusy twist.
- Stir in espresso powder for a mocha version.
- Use cornstarch instead of flour for a gluten-free cheesecake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 22g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 160mg
