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8 Serves
82 Mins
Preheat your oven to 200°C and line a springform pan with parchment paper.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
2 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
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
76 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
209 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
0 g / 28 gSugar
15 g / 50 gSaturated Fat
15 g / 20 gCholesterol
144 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy using a hand mixer.
Add the eggs one at a time, whisking thoroughly 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 45 to 50 minutes until the top is deeply browned and the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool completely in the pan on a wire rack before serving.
17
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Mexican
Italian