Ingredients

Let’s Cook!

• 1
  Preheat oven to 210C.
• 2
  Prepare a 8” spring pan by lining it with wax papers. Make sure the wax paper comes up over the edges so that when the cream cheese mixture rises it will not spill.
• 3
  Beat cream cheese and sugar with a mixer on low-medium for 2-3 minutes or until the mixture is no longer grainy from the sugar.
• 4
  Add the eggs one at time making sure the egg is well combined before adding the next egg.
• 5
  Add the heavy cream and vanilla. Mix until evenly combined.
• 6
  Add the flour and salt. Mix for 20-30 seconds until evenly combined.
• 7
  Pour the cream cheese batter into the cake pan and make for 55 minutes or until deeply brown but still jiggly in the middle of the cake when shaken.
• 8
  Take it out of the oven and cool completely in the pan at room temperature. It may take 2-4 hours to completely set. after.
• 9
  Once completely cool, release from the cake pan and peel off excess wax paper for the side. You may refrigerate the cake if you like.