Components
Cream Two pounds (900 grams) of cheese, at room temperature
300 grams, or 1 1/2 cups, of granulated sugar
Six big eggs
hefty Two cups (480 ml) of cream
Every Use 1/4 cup (30 grammes) of flour
Vanilla One teaspoon of extract
Half a teaspoon of salt
Guidelines:
Warm up the oven:
Set oven temperature to 400°F, or 200°C. Using parchment paper, line a 10-inch (25 cm) springform pan, making sure the paper extends at least 2 inches (5 cm) above the pan’s rim. This will keep the cheesecake from overflowing and give it its distinctive rustic appearance.
Get the batter ready:
Using an electric mixer, beat the cream cheese in a large mixing basin until it becomes smooth and creamy. In order to make sure the batter is lump-free, this step is essential.
Add the granulated sugar gradually while beating the mixture until it is entirely integrated and frothy.
Put the Eggs in:
Continued on the next page
ADVERTISEMENT
