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

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