Ingredients
2 1/2 cups of chilled heavy cream
3 blocks of cream cheese, at room temperature
5 or 6 large eggs, at room temperature
1/2 cup + 1.25 cups of sugar
1/4 cup of sifted all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of vanilla extract
Extra butter, for greasing the pan
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Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Gradually add 1/2 cup of sugar to the cream cheese, beating until well combined.
Add the eggs one at a time, mixing well after each addition.
Pour in the heavy cream and mix until smooth.
Add the sifted flour, salt, and vanilla extract, and mix until the batter is smooth and well combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the center is set but still slightly jiggly.
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
To serve, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
Enjoy