CREMAC Cheesecake – Cremac - Cremac

👩‍🍳  Sublime cheesecake 

The key to this sublime cake is the quality of the cream cheese, so we recommend you make it with ours and… you’ll notice the difference! 😎

🏷 Ingredients: 

  • 1 kilo. of Cremac cream cheese.
  • 6 eggs.
  • 350 g. of sugar.
  • 500 ml of Cremac cream.
  • 1 and a half tablespoons of wheat flour.

🍴 Preparation: 

1. Preheat the oven to 180º C.

2. Line a 26 cm diameter round cake tin with greaseproof paper.

3. Place the cream cheese in a large bowl and beat for 5 minutes with a hand or electric whisk until the cheese becomes creamy.

While continuing to beat, slowly fold in the cream.

4. Add the sugar, one egg and continue beating until the mixture is well mixed. 

Then add the second egg and continue beating, then add another egg, beat until blended and repeat the process until all 6 eggs are blended.

5. Add the flour and beat for 5 more minutes until everything is well mixed.

6. Transfer the contents of the bowl into the lined baking tin.


Bake for approximately 55 minutes. The baking should be smooth and even, so that it is creamy. After 30 minutes of baking, check that it is not burning. If it is too browned, cover with aluminium foil and continue baking. If the cake puffs up, this is normal. When it cools, it will deflate. After the baking time has elapsed, turn off the oven and open the door slightly, leaving the cake in the oven for another 15 minutes.

Then remove from the oven and leave to cool to room temperature. As it loses heat it will become more solid and reduce in volume. Do not remove from the tin until it is completely cool.

We recommend leaving it to rest for at least a few hours before serving! Enjoy!

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