Unsalted butter, room temperature, for greasing cake pan
4 x 250 gram packages cream cheese, room temperature
1-1/4 cup sugar
5 large eggs
1 cup whipping cream
1/2 teaspoon Kosher salt
2 teaspoons vanilla
5 tablespoons all-purpose flour, sifted
1/2 cup dulce de leche, warmed for easy drizzling
1 cup strawberries, sliced
Preheat oven to 400°F. Butter a 23x33 centimeter cake pan and line with parchment paper, leaving a few inches overhang for easy cheesecake removal later.
In a large bowl use an electric mixer to beat cream cheese and sugar on medium speed until smooth and lump-free, scraping bowl with rubber spatula a few times.
Add eggs one at a time, scraping bowl between each addition.
Add cream, salt and vanilla, mix on low speed until combined.
With mixer off, sift flour into bowl and mix on low just until incorporated. Pour into prepared cake pan and bake 45-50 minutes until cheesecake is browned on top and the center jiggles slightly when you gently shake the pan. Cool cake in pan to room temperature before refrigerating four to six hours or overnight. Cut into 5x5 centimeter squares and transfer to a platter. Drizzle with warmed dulce de leche, top with sliced strawberries, and serve cold.