Ingredients
Scale
- 32 oz (900g) Cream cheese, softened to room temperature
- 1 ½ cups Granulated sugar
- 6 Large eggs, room temperature
- 2 cups Heavy cream
- 1 tsp Vanilla extract
- ½ tsp Salt
- ⅓ cup All-purpose flour (sifted)
Instructions
- Step 1: Preparation
Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan with butter. Take two large sheets of parchment paper and press them into the pan, ensuring the paper overlaps and rises at least 2 inches above the rim of the pan. The pleats and folds in the paper give the cheesecake its signature rustic look. Set the prepared pan aside on a baking sheet to catch any potential drips. - Step 2: Mixing the Batter
In a large bowl or stand mixer, beat the softened cream cheese and sugar together until the mixture is completely smooth and sugar has dissolved. Add the eggs one at a time, beating well after each addition to ensure a silky texture. Pour in the heavy cream, vanilla extract, and salt, mixing on low speed until combined. Finally, sift the flour over the batter and gently fold it in with a spatula until no clumps remain. Pour the batter into the prepared pan. - Step 3: Baking and Cooling
Place the pan in the center of the oven and bake for 50 to 55 minutes. The cheesecake should rise significantly and the top should be dark brown or nearly black. The center should still have a very noticeable jiggle when you move the pan. Remove it from the oven and let it cool completely in the pan at room temperature. For the best texture, refrigerate the cheesecake for at least 4 hours or overnight before unbuckling the springform pan and peeling back the parchment paper to serve.
- Cook Time: 1 hour 5 minutes