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1. Preheat the oven: Heat the oven to 200oC. Butter a round mold (20 cm) and line it with baking paper. Allow the edges to pass to facilitate removal from the mould.
2. Prepare the mixture: In a large bowl, beat the cheese with cream and sugar until a smooth and creamy texture is obtained.
3. 3. Add the eggs: Incorporate the eggs one by one, mixing well after each addition.
4. Add the cream and vanilla: Pour the liquid cream and the vanilla extract, then mix until homogeneous.
5. Add the flour: Sift the flour and gently incorporate it into the mixture.
6. Pour into the mould: Pour the mixture into the prepared mould.
7. Cook: Bake the cheesecake for 45 to 50 minutes, or until the top is golden and slightly burnt, but the centre remains shaky.
8. Allow to cool: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
9. Serve: Enjoy as such or with a grout of chocolate, caramel or red fruit.
Good luck.
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