Ingredients:
- 500g cream cheese (or full-fat yogurt if you don’t have cottage cheese) for a creamy texture.
- 4 large eggs, well mixed with oil.
- 1 cup sugar for a delightful sweetness.
- 1 teaspoon vanilla extract to enhance depth of flavor.
- ¼ cup all-purpose flour to add structure without making the cake dense.
- ½ cup heavy cream for added richness.
- A pinch of salt to balance the flavors.
Preparation:
- Preheat the oven: Set your oven to 180°C (350°F) to ensure it’s at the correct temperature when your cake is ready to bake.
- Make the batter: In a large mixing bowl, combine the cream cheese, eggs, sugar, vanilla extract, flour, heavy cream, and a pinch of salt. Use an electric mixer or whisk to blend everything together until smooth and lump-free.
- Prepare the baking dish: Lightly grease a 23 cm (9-inch) baking dish with oil or non-stick spray. For easier removal, line the bottom with parchment paper.
- Pour the batter: Once your batter is smooth, pour it into the prepared dish. Use a spatula to level the top.
- Bake the cake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the cake is set and the top is golden brown. Start checking around 40 minutes, as baking times may vary depending on your oven. The center should have a slight jiggle when the cake is done.
- Cool and chill: Allow the cake to cool to room temperature. Then, refrigerate for at least 4 hours or overnight to enhance its creamy texture and make it easier to slice.
- Finish and serve: Before serving, dust the cake with powdered sugar or drizzle it with fruit puree for a decorative touch.