RemixipeWhakarite: 15minTunu: 1hrTapeke: 1hr 15min
basquemake-aheadcrowd-pleasershowstopperdesserts
Ngā Kai
Serves 12
2 lbs
cream cheese, room temperature
1 1/2 cups
granulated sugar
6
large eggs
2 cups
heavy cream
1 tsp~
vanilla extract
1/4 cup
all-purpose flour
1/2 tsp~
salt
Tikanga
- Preheat oven to 400°F.
- Line a 10-inch springform pan with two overlapping sheets of parchment paper, letting them hang over the sides by several inches. The wrinkles are fine.
- Beat cream cheese and sugar with an electric mixer on medium speed until smooth and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in heavy cream and vanilla until combined.
- Add flour and salt, beating just until incorporated.
- Pour batter into prepared pan and tap firmly on counter a few times to release air bubbles.
- Bake for 50-60 minutes until top is deeply browned and cracked, but center still jiggles when pan is shaken.
- Cool completely in pan at room temperature, then refrigerate for at least 6 hours or overnight.
- Remove from pan, peel away parchment, and slice with a hot knife.
Oranga Kai
Nutrition per serving
Estimated| Calories | 481kcal |
| Protein | 20g |
| Carbohydrates | 21g |
| of which sugars | 18g |
| Fat | 36g |
| Fibre | 0g |
Some ingredients couldn't be matched (large eggs) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
EggsGlutenMilk
Informational only — based on ingredient data. Does not account for cross-contamination.
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