Ingredients:
600g cream cheese, room temperature
200g granulated sugar
4 large eggs
300ml heavy cream
1 tsp vanilla extract
25g all-purpose flour
Pinch of salt
Butter or parchment paper (for lining the pan)
Instructions:
1. Preheat & Prepare:
Preheat your oven to 200°C (390°F).
Line a 23cm (9-inch) springform pan with parchment paper, letting it hang over the edges. Grease lightly if needed.
2. Make the Batter:
In a large bowl, beat cream cheese with sugar until smooth and creamy.
Add eggs, one at a time, mixing well after each addition.
Pour in heavy cream and vanilla extract, and mix until fully combined.
Sift in flour and add a pinch of salt, folding gently until smooth.
3. Bake the Cheesecake:
Pour the batter into the prepared pan.
Bake at 200°C (390°F) for 50–60 minutes until the top is deeply golden brown and slightly burnt at the edges. The center should still jiggle slightly.
4. Cool & Serve:
Let the cheesecake cool in the pan for 1–2 hours.
Remove from the pan and peel off parchment.
Slice and serve at room temperature or slightly chilled.
Tips:
The burnt top gives it that signature crusty, caramelized flavor.
Do not overbake—some jiggle in the center is perfect.