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8 Serves
80 Mins
38 g
51 g
50 g
Preheat your oven to 200°C and line a springform pan with two overlapping sheets of parchment paper, ensuring the paper extends well above the rim.
Ingredients, vitamins, and health benefits
Cream Cheese
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
155 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
181 mg / 1,250 mgPotassium
602 mg / 4,700 mgSodium
845 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
0 g / 28 gSugar
45 g / 50 gSaturated Fat
30 g / 20 gCholesterol
148 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
In a large mixing bowl, beat the cream cheese and granulated sugar together using a hand mixer until completely smooth and creamy.
Add the eggs one at a time, beating well after each addition, then stir in the heavy cream, flour, and vanilla extract until the batter is uniform.
Pour the batter into the prepared springform pan and bake for 50-60 minutes, or until the top is deeply browned and the center still has a slight jiggle.
Granulated Sugar
Heavy Whipping Cream
Egg
Flour
Vanilla Extract
Vitamin A
473 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
155 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
181 mg / 1,250 mgPotassium
602 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
45 g / 50 gSaturated Fat
30 g / 20 gCholesterol
148 mg / 300 mgCaffeine
0 mgNet Carbs
0
g43
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
58 µg / 55 µgAlcohol
0 g