- 600 g Arla cream cheese
- 180 g granulated sugar
- 6 medium eggs
- 400 ml Arla heavy cream 36% fat
- 50 g all-purpose flour
- 10 ml lemon juice
- 1 vanilla vial
- zest of 1 lemon
Add cream cheese and sugar in a large bowl, and beat with a hand mixture for 1 minute.
Then, add the eggs one at a time, beating each egg for a couple of seconds before adding the next. Make sure they are completely incorporated into the mixture.
Afterwards, add the rest of the ingredients, and continue mixing for 1 more minute.
Right after, line a rectangular cake pan with parchment paper and pour the batter into it. Bake in a preheated oven at 210-220 C fan, on the middle oven rack, for about 40 minutes.
Bake the cheesecake until deeply golden brown on top and still quite jiggly and fluffy in the center. Remove from the oven and let it cool slightly. It will fall as it cools.