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1 kg of cream cheese at room temperature
300g of sugar
500 ml of whipping cream – liquid cream, whipping cream or heavy cream with a minimum of 35% G.M.
5 eggs L – at room temperature
15 g flour – or cornstarch (cornstarch)


  1. Preheat the oven to 210ΒΊC with heat from above and below without fan (200ΒΊC with fan) and prepare the mold with 2 overlapping baking papers. If your mold is lower than 10 cm, the paper has to protrude to act as a wall. This cake is rustic, so if the paper is wrinkled, nothing happens.
  2. With some electric rods, at low speed mix the cream cheese with the sugar in a bowl. Add the cream and beat until the mixture takes consistency (see notes). Add the eggs and beat again until they are integrated. Finally, sift the flour over the bowl and integrate it with the help of a spatula, making enveloping movements. If you use manual whisks, keep in mind that you may need to wait a while when you add the cream.
  3. Pour the batter into the pan and bake on the medium level of the oven for about 40 minutes if you want a well-done center. If you like it more done, leave it for 50-60 minutes, if you like it more liquid, leave it for less time. In either case, expect the center to shift when you take the pie out of the oven, it will settle as it cools, and the pie will go down as well.
  4. Take the cake out of the oven, let it cool completely (as it cools, the cake will go down and this is expected) and refrigerate for at least 4 hours (doing it overnight is ideal).
  5. When you are going to serve it, take it out of the fridge half an hour before to bring it to room temperature, peel off the baking paper from the walls of the cake and enjoy!

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