For a 20–22 cm round tin or a rectangular (loaf) tin as pictured:
500g of Philadelphia-type cream cheese, at room temperature
200 g of sugar
4 large eggs
250 ml of full-fat liquid cream (30–35% fat)
1 tablespoon of flour (optional but stabilizes the texture)
1 tsp vanilla extract
1 pinch of salt
Necessary utensils
A 20–22 cm mold
Baking paper
A medium or large bowl
A whisk or electric mixer
Spatula
