Serves 12

1 kg cream cheese
480 g cream
7 eggs
420 g sugar
60 g flour
Raspberries

Cover a 28x7 cm spring form cake tin with two layers of  parchment paper. Heat the oven to 220° C and use the fan. Put the cream cheese in a mixer with the sugar and mix together well. Then add the eggs, one at a time. Put the cream into the mix and then the flour. Pour the mixture into the cake tin and bake for 50 min. Allow to cool to room temperature for 2-3 hours. Excellent served with fresh raspberries.

Wine selection:
This recipe pairs well with sweet or medium dry rosé. You can also find your own pairings in the product search.

This recipe is from:
 

Leifur Kolbeinsson, Chef and author of the recipe