Ingredients:

  • 40 oz Full-Fat Cream Cheese (room temperature)
  • 1 ½ cups Granulated Sugar (Caster Sugar)
  • 6 Large Eggs (room temperature)
  • 2 cups Heavy Whipping Cream (Minimum 35% fat, room temperature)
  • 2 teaspoons Vanilla Extract (Good Quality)
  • 2 tablespoons All-Purpose Flour
  • ½ teaspoon Fine Sea Salt

Instructions:

  1. Preheat the Oven: Set oven to 400°F (200°C) fan/convection, or 425°F (220°C) static/conventional. Position the rack in the upper-middle position.
  2. Line the Pan: Take two large sheets of parchment paper. Crumple them well and press them into a 9- or 10-inch springform pan, overlapping them slightly and ensuring they hang dramatically over the sides. The parchment must stand taller than the height of the cheesecake.
  3. Cream the Base: In the bowl of your mixer, combine the room-temperature cream cheese, sugar, and salt. Mix on medium speed until completely smooth, scraping down the bowl frequently (1–2 minutes). Ensure absolutely no lumps of cream cheese remain.
  4. Incorporate Eggs: Add the eggs one at a time, mixing only until each egg is just combined before adding the next. Do not overmix at this stage.
  5. Finish the Batter: Whisk the flour into the heavy cream until smooth. Slowly pour the cream mixture and the vanilla extract into the cream cheese base while the mixer is running on low speed. Mix only until the batter is homogeneous and pourable, about 30 seconds.
  6. Pour and Settle: Pour the batter into the prepared parchment-lined springform pan. Tap the tin gently on the counter once or twice to release any large air bubbles.
  7. Bake High: Place the cheesecake immediately into the preheated, screaming-hot oven.
  8. Monitor the Colour and Set: Bake for 50–60 minutes. The top should puff up significantly and achieve a deep mahogany, nearly black, colour. The centre should still be very wobbly, like barely set jelly, when lightly tapped.
  9. Initial Cool Down: Remove the cake from the oven and let it cool completely on a wire rack at room temperature for 1–2 hours. It will deflate dramatically, which is intended.
  10. Chill Properly: Once cool to the touch, transfer the cake (still in the pan) to the refrigerator and chill for a minimum of 4 hours, preferably overnight, for the centre to properly set into its custardy texture.
  11. Serve: When ready to serve, remove the sides of the springform and peel away the parchment paper. Serve at room temperature or slightly chilled.