Ingredients
- 2 cups (450 g) cream cheese, room temperature
- 1 cup (200 g) sugar
- 3 large eggs
- 1 ½ cups (360 ml) heavy cream
- ¼ cup (30 g) all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Prep:
Heat oven to 425°F (220°C). Line a 9-inch (23 cm) springform pan with parchment, letting it overhang. - Mix the batter:
- Beat the cream cheese and sugar until smooth.
- Add eggs one at a time.
- Add heavy cream, vanilla, and salt.
- Sift in flour and mix just until combined
- Bake:
Pour into the pan. Bake 55–65 minutes until the top is very dark brown (almost burnt) and the center still jiggles. - Cool:
Let cool in the pan—center will fall and set into a custardy texture. Chill at least 4 hours for clean slices.
Notes
- For extra creaminess: reduce flour to 2 tbsp.
For runnier center: bake closer to 50–55 min. - Serve at room temp for the most velvety texture.
- Prep Time: 10
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian