Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Grease a 9-inch springform pan and line with two overlapping sheets of parchment paper, ensuring there is a 2-inch overhang.
- In a large bowl with a stand mixer or hand mixer, beat the room temperature cream cheese and sugar on medium speed until completely smooth and no lumps remain.
- Add the eggs one at a time, mixing well on low speed after each addition. Scrape down the sides of the bowl as needed.
- Slowly stream in the heavy cream, vanilla extract, and salt, mixing on low until just combined. Add the sifted flour and mix until the batter is smooth, being careful not to overmix.
- Pour the batter into the prepared pan. Bake for 50-60 minutes, until the top is dark brown and the center is still very jiggly.
- Let the cheesecake cool completely on a wire rack to room temperature. The cheesecake will sink in the middle as it cools. Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.
Notes
Room Temperature Ingredients: This is the most crucial step for a lump-free batter. Make sure your cream cheese and eggs are truly at room temperature.
The Jiggle is Key: Don't be tempted to overbake. The cheesecake is ready when the center has a pronounced wobble. It will set perfectly as it cools.
Serving: This cheesecake is best served at room temperature or slightly chilled. Let it sit out for about 30 minutes before serving if it has been refrigerated overnight.
The Jiggle is Key: Don't be tempted to overbake. The cheesecake is ready when the center has a pronounced wobble. It will set perfectly as it cools.
Serving: This cheesecake is best served at room temperature or slightly chilled. Let it sit out for about 30 minutes before serving if it has been refrigerated overnight.