Ingredients:

  • 900g full-fat cream cheese, softened
  • 300g granulated sugar
  • 6 large eggs, room temperature
  • 480ml heavy cream (minimum 35% fat)
  • 1 tsp fine sea salt
  • 1 tbsp vanilla extract
  • 30g all-purpose flour, sifted

Instructions:

  1. Preheat oven to 200°C (400°F). Grease a 9-inch springform pan and line with two overlapping sheets of crumpled parchment paper, ensuring the paper extends 2 inches above the rim.
  2. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium-low speed until completely smooth and grit-free, scraping the bowl frequently.
  3. Add the eggs one at a time, beating on low speed until just incorporated after each addition to avoid aerating the batter.
  4. Pour in the heavy cream, vanilla extract, and sea salt. Mix on low speed until the batter is homogenous and silky.
  5. Sift the flour over the batter and gently whisk or fold by hand until just combined and no lumps remain.
  6. Pour the batter into the prepared pan and bake for 60 minutes. The top should be dark brown (nearly burnt) and the center should still have a distinct jiggle.
  7. Cool completely in the pan at room temperature before refrigerating for at least 6 hours to set the molten center.