| 900 g | cream cheese |
| 300 g | sugar |
| 6 | eggs |
| 470 g | heavy cream |
| 1 tsp | vanilla extract |
| ½ tsp | salt |
| 50 g | flour |
| unsalted butter |
Preheat the oven to 200°C/390°F. Grease a springform pan with butter, then line with 2 sheets of parchment paper, leaving enough to fold and hang over on the pan’s rim.
Whip cream cheese and sugar together in a stand mixer with a paddle attachment for approx. 2 min., or until sugar has completely dissolved.
Add eggs, one at a time, to the stand mixer, mixing in between. Brush the sides down with a rubber spatula, then add cream, vanilla extract, and salt, and stir to combine.
Sift flour into the cream cheese mixture, then gently fold the ingredients together just until combined. Pour the batter into the lined springform pan and bake at 200°C/390°F for approx. 60 min. Let cool completely to room temperature before serving. Enjoy!
