Grandma's homemade cheesecake

Preparation

1. 1
   Step 1

   Preheat the oven to 180 °C and prepare a round cake pan by lining the bottom and sides with parchment paper to make it easier to unmold.

2. 2
   Step 2

   In a large bowl, add the 500 grams of Philadelphia-style cream cheese and the 150 grams of sugar.

3. 3
   Step 3

   Beat the cheese and sugar mixture with an electric or hand whisk until you have a smooth, lump-free cream.

4. 4
   Step 4

   Incorporate the 3 eggs one by one, beating well after each addition so they are completely integrated into the batter.

5. 5
   Step 5

   Add the 250 milliliters of heavy whipping cream and the teaspoon of vanilla extract to the mixture.

6. 6
   Step 6

   Sift the 2 tablespoons of flour over the bowl and mix gently with a spatula or whisk until no traces of flour remain.

7. 7
   Step 7

   Pour the entire mixture into the prepared pan, making sure it is evenly distributed.

8. 8
   Step 8

   Bake the cheesecake for 45 minutes at 180 °C until the edges are firm but the center still jiggles slightly when the pan is shaken.

   Timer · 45 min
9. 9
   Step 9

   Turn off the oven and let the cheesecake rest inside with the door slightly ajar for 15 minutes to prevent it from cracking due to the sudden temperature change.

   Timer · 15 min
10. 10
    Step 10

    Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack.

11. 11
    Step 11

    Refrigerate the cheesecake for at least 4 hours before serving so it reaches the perfect texture.

    Timer · 240 min