Ingredients:
- 250 g cream cheese, room temperature
- 120 g heavy cream, room temperature
- 2 eggs, room temperature
- 60 g sugar
- 10 g flour
Instructions:
1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by lining the bottom with parchment paper.
2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.
3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.
4. Pour in the room temperature heavy cream, mixing until well combined.
5. Sift in the flour. Gradually fold the sifted flour into the cream cheese mixture until evenly combined, being careful not to overmix.
7. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.
8. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.
9. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.
10. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.
11. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve.
