Ingredients
Scale
- 2 lbs (900g) full-fat cream cheese, room temperature
- 1 ½ cups (300g) granulated sugar
- 5 large eggs, room temperature
- 2 cups (480ml) heavy cream
- ¼ cup (30g) all-purpose flour
- 1 tsp vanilla extract (optional)
- Pinch of salt (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure it extends above the rim.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Pour in cream and vanilla extract. Mix on low until combined.
- Sift in flour and mix just until no lumps remain.
- Pour the batter into the prepared pan. Tap the pan gently to release air bubbles.
- Bake for 50–60 minutes or until the top is dark brown and the center still jiggles.
- Let cool in the pan for 2 hours, then refrigerate for at least 4 hours or overnight.
- Slice with a warm knife and serve chilled or at room temperature.
Notes
- Always use full-fat block cream cheese for the best texture.
- Let ingredients come to room temperature before mixing.
- Don’t worry about a cracked or puffed top—it’s part of the charm.
- For a deeper caramel flavor, you can bake slightly longer (up to 65 minutes), watching carefully near the end.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 24g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 190mg