Ingredients
- – 32 oz cream cheese (room temperature)
- – 1.5 cups granulated sugar
- – 1 teaspoon salt
- – 2 cups heavy cream
- – 3 tablespoons flour
- – 5 whole eggs plus 2 additional yolks
- – 1 tablespoon vanilla bean paste
Instructions
- Preheat your oven to 400°F.
- In a stand mixer or with a hand mixer on medium speed, beat together the cream cheese and sugar until smooth, about 1 minute.
- In a separate medium bowl, whisk together the flour and heavy cream until smooth. Pour this into the cream cheese mixture and beat on medium until smooth.
- Add the eggs one at a time, then add the vanilla, beating until smooth each time.
- Line a 9-inch springform pan with parchment paper. Pour the batter into the lined pan.
- Bake for about 55 minutes until the cheesecake has a slight jiggle in the middle.
- Let it cool at room temperature for 1 hour, then place it in the fridge to cool for at least 4 hours or overnight.