Recipe Index

Ingredients

• 1.5 lb cream cheese blocks, room temperature
• 1 cup caster sugar
• 1¼ cups whipping cream
• ¼ cup plain flour
• 1 teaspoon vanilla bean extract (or paste)
• ¾ cup plus 1 tablespoon lightly whisked eggs, at room temperature (about 4–5 large eggs)

Method

1. Heat the oven to 425°F with the shelf in the middle, and press two scrunched 16-inch sheets of baking paper in an X into an 8-inch springform pan, pleating them to fit and folding the excess down over the rim — the pleats give the cheesecake its signature rustic sides.
2. Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free, then add the sugar and beat on low for 10 seconds.
3. Put about a quarter of the cream in a medium bowl with all the flour and hand-whisk to a lump-free paste, then slowly whisk in the remaining cream and the vanilla.
4. With the beater on low, slowly pour the cream mixture into the cream cheese and beat just until combined, then pour in the eggs the same way and stop beating as soon as they are incorporated, to keep bubbles to a minimum.
5. Pour the batter into the prepared pan, bang the pan on the counter, and pop any bubbles that rise to the surface with a small sharp knife, repeating 3 to 5 times.
6. Bake for 45 minutes — up to 65 is fine — until the surface is a deep golden brown; the center will still be wobbly and the cake will have risen like a soufflé.
7. Cool the cheesecake in the pan on the counter for at least 2 hours — it will sink, which is normal — then refrigerate it, uncovered, for a minimum of 8 hours.
8. Release the springform, lift the cheesecake off the base by the paper overhang onto a board or plate, and fold the paper down; bring it to room temperature for 30 minutes if you have time, and cut it like a cake.

Prep: 15 min · Cook: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data