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–+ servings
Total Time :1 hour
Servings: 8

INGREDIENTS
 

  • 2.2 pounds/1 kilogram cream cheese
  • 1½ cups/300 grams sugar
  • 7 large eggs
  • 1⅔ cups/400 milliliters heavy cream
  • ⅓ cup/40 grams cornstarch
  • 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean

INSTRUCTIONS

  • Preheat the oven to 430°F (220°C) on convection. Line a 9.5-inch/24 cm round springform pan with parchment paper, letting the paper rise at least 2 inches above the rim to accommodate the cake’s rise and fall.
  • In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and lump-free, about 2 to 3 minutes. Scrape down the sides of the bowl once or twice to ensure even mixing.
  • Add the eggs one at a time, beating well between each addition. The batter should look silky and uniform. Pour in the heavy cream and beat just until fully incorporated. Scrape the bowl again. Sift in the flour or cornstarch and gently fold it into the batter using a spatula, stirring just until blended.
  • Pour the batter into the prepared pan and tap gently on the counter to remove air bubbles. Bake for 30 to 35 minutes, until the top is deeply bronzed and the center still jiggles visibly.
  • Let the cheesecake cool completely at room temperature, then refrigerate overnight until fully set.
  • To serve, gently lift it out of the pan using the parchment paper.