INGREDIENTS
Unsalted butter (for pan)
2 lb. cream cheese, room temperature
1½ cups sugar
6 large eggs
2 cups heavy cream
1 tsp. kosher salt
1 tsp. vanilla extract
⅓ cup all-purpose flour
DIRECTIONS
Preheat oven to 204 degrees.
Butter a 10-inch springform pan, then line with 2 overlapping 16x12" sheets of parchment, making sure that the parchment comes at least 2" above the top of pan on all sides. It is okay to not end up with a clean, smooth outer edge to the cake as the parchment needs to be pleated and creased to fit in the pan.
Place pan on a rimmed baking sheet.
Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed for two minutes. Make sure that the end result is a very smooth mixture where no lumps remain, and the sugar has dissolved.
Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake.
Slice into wedges and serve at room temperature. For a dash of gourmet, serve with a side of yuzu cream or whipped cream.
