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The easiest cheesecake ever!

Easy delicious cheesecake that needs no crust ,no water bath and no fuss@
Print Recipe

Ingredients
  

  • 450 grams or 2 cups cream cheese room temperature
  • 150 grams or ¾ cup castor or granulated sugar
  • 3 eggs at room temperature
  • 240 ml or 1 cup cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour

Instructions
 

  • Preheat your oven to 200 C/ 400°F.
  • Grease a 8 inch round pan (springform , loose bottomed or regular ). Place a large sheet of parchment paper, press against bottom of pan , making sure parchment comes at least 2 inches above top of pan on all sides. If you are using a springform or loose bottomed pan, you can line the bottom with parchment and use a separate parchment to line the sides .Place the prepared pan on a baking sheet or bigger pan.
  • In a bowl, beat together cream cheese and sugar until smooth (no sugar felt).
  • Add the eggs, one by one , and beat after each until properly incorporated.
  • Beat in the cream, salt, and vanilla.
  • Sift the flour over the batter and beat on low speed until incorporated.The batter will be smooth and thick.
  • Pour batter into prepared pan.
  • Bake for 60- 65 minutes until the cheesecake wobbles or jiggles when pan is shaken. The top may look dark brown.
  • Let cool for 5 minutes , then unmold gently . Let cool completely on a wire rack.
  • Carefully remove parchment from sides of cheesecake.
  • Serve at room temperature.

Notes

It can be made 2- 3 days prior and refrigerated.
If you cant find heavy cream (35% fat ) , you can use low fat cream (20 %) or 3/4 cup milk with 1/4 cup butter melted into it.
If using a regular pan, let cheesecake cool in pan and gently lift out using the parchment.
the cheesecake rises a lot while baking and sinks when cooled!
For the dark burnt crust, bake with the top rod on and until the top is dark brown.
My measuring cup is 240 ml.