Step 1
Preheat your oven to 400F or 200C.
Step 2
Butter a 9 inch cake pan, then line with 2 overlapping parchment papers, making sure parchment comes at least 2 inches above top of pan on all sides. If you have another smaller pan, do the same thing with that pan as we probably will have more batter than needed for the 9 inch cake pan.
Step 3
Beat the cream cheese and sugar in a stand mixer's bowl with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, and sugar has dissolved (about 2 minutes).
1 kg cream cheese
300 gr sugar
Step 4
Add eggs one at a time, once incorporated, add another one. Scrape down sides of bowl.
6 pasture raised eggs
Step 5
Add heavy cream, salt, orange blossom, cardamom powder, and vanilla and beat until combined, about 30 seconds.
450 gr heavy cream
10 gr salt
5 gr orange blossom water
5 gr cardamom powder
5 gr vanilla paste
Step 6
Turn off mixer and sift flour in. Fold the flour in making sure there are no lumps remained.
40 gr AP flour
Step 7
Pour batter into the prepared pan (fill up the pan, up to an inch from the top. I use the rest to make a smaller cheesecake). Bake cheesecake for 45-55 min, until deeply golden brown on top and still very jiggly in the center.
Step 8
Let cool to room temperature. Place in the fridge overnight.
Step 9
The day after, take the cake out of the fridge at least 1 hour before slicing and serving.
Step 10
YASSS!
