Ingredients
Equipment
Method
- Preheat your oven to 410°F (210°C) and ensure the rack is in the center position.
- Line a 10-inch (25 cm) springform pan with two large sheets of parchment paper, ensuring the paper extends at least 2 inches above the rim of the pan to account for the cake rising.
- In a large mixing bowl, combine the room-temperature cream cheese and sugar using an electric mixer or a metal spoon until the mixture is completely smooth.2.2 lbs Philadelphia cream cheese, 2 cups granulated sugar
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated without overbeating the batter.7 large eggs
- Sift in the tablespoon of flour and pour in the heavy cream, then whisk gently until the batter is homogenous and creamy.1 tbsp all-purpose flour, 6.5 fl oz heavy cream
- Pour the cheesecake batter into the prepared springform pan and tap it gently on the counter to release any large air bubbles.
- Bake for 35 to 50 minutes depending on your desired texture; 35 minutes results in a very runny center, while 50 minutes creates a fully set cake.
- Remove the cake from the oven when the top is dark brown (almost burnt) and the center still has a significant "jiggle" like gelatin.
- Allow the cheesecake to cool completely in the pan on a wire rack before transferring it to the refrigerator for at least several hours, though overnight is best.
- Carefully unclip the springform pan and peel back the parchment paper before slicing and serving.
Notes
Always use room-temperature ingredients, especially the cream cheese, to avoid lumps in your batter. Do not be alarmed when the cake falls after cooling; this deflation is a signature characteristic of the style.
