This cheesecake is super easy and super good! Best part is it is even better the next day making it a perfect make-ahead! Please see note below for doubling recipe for a 10″ springform pan.
1 lb. cream cheese, room temperature
3/4 cups sugar
3 large eggs
1 cup heavy cream
1/2 tsp. kosher salt
1/2 tsp. vanilla paste or extract
1/6 cup all-purpose flour (I fill up one half of a 1/3 c. measuring cup)
Step 1
Place a rack in middle of oven; preheat to 400°. Butter or spray springform pan, then punch in a large sheet of parchment, making sure parchment comes at least 2″ above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
Step 2
Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
Step 3
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.
Step 4
Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. 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, homogeneous, and silky, about 10 seconds.
Step 5
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 35-50 minutes. If cheesecake is almost done and not dark on top, turn broiler on for a couple of minutes to brown – but don’t walk away!
Step 6
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.
NOTE: To double the recipe, use a 10″ springform pan with 2 sheets of large parchment paper, and bake 40-50 minutes, following the guidelines in step 5.
Recipe taken from Bon Appetit
For a tutorial, go to:
