8 Serves
92 Mins
13 g
48 g
53 g
Preheat your oven to 200°C and line a springform pan with parchment paper, ensuring the paper extends above the rim.
Ingredients, vitamins, and health benefits
Cream Cheese
Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
152 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
213 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
418 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
0 g / 28 gSugar
42 g / 50 gSaturated Fat
31 g / 20 gCholesterol
287 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until completely smooth and creamy.
Add the eggs one at a time, beating well after each addition, then stir in the heavy cream and flour until just combined.
Pour the batter into the prepared springform pan and bake for 60-70 minutes, or until the top is deeply browned and the center still has a slight jiggle.
Egg
Heavy Cream
Flour
Vitamin A
530 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
152 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
213 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
42 g / 50 gSaturated Fat
31 g / 20 gCholesterol
287 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g