• Cream cheese200g
• Granulated sugar6 tbsp
• Eggs2
• Heavy cream200g
• Cake flour1 tbsp

1. 1

   Crumple parchment paper with wrinkles and line it in the baking pan.

2. 2

   Mix together 200g cream cheese, 6 tbsp granulated sugar, and 2 eggs until well combined.

3. 3

   Sift in 1 tbsp cake flour and mix the entire mixture until smooth.

4. 4

   Add 200g heavy cream and mix until the batter becomes smooth and creamy.

5. 5

   Pour the batter into the pan and smooth it out while removing air bubbles.

6. 6

   Preheat the oven to 230°C and bake for 20 minutes, then reduce the temperature to 200°C and bake for an additional 10 minutes.

7. 7

   The cheesecake is done when the top is golden brown. The center will be soft and jiggly.

8. 8

   Once cooled to room temperature, chill thoroughly in the refrigerator before slicing.

9. 9

   For the best texture, warm the sliced cake in the microwave for 10-20 seconds after cutting, which brings out a wonderfully creamy, melting texture.

The browning may vary depending on your oven, so adjust as needed while monitoring. Mixing carefully will result in a smooth, refined finish.

• Calories480 kcal
• Protein8.5 g
• Fat38 g
• Carbs32 g
• Sodium0.3 g