Ingredients:

  • Parchment Paper: One large sheet (approx. 12x12 inches)
  • Cream Cheese: 2 lbs (900g), full-fat block style, softened to room temperature
  • Granulated Sugar: 1 ¼ cups (250g)
  • Large Eggs: 5, room temperature
  • Heavy Cream (35% fat): 1 ¾ cups (420ml)
  • All-Purpose Flour: 2 tablespoons (16g)
  • Fine Sea Salt: ½ teaspoon (3g)
  • Vanilla Extract: 1 teaspoon (5ml)

Instructions:

  1. Preheat oven to a scorching 400°F (200°C) / Gas Mark 6. Crumple the parchment paper slightly, then press it into the 9-inch springform pan, allowing it to stick up dramatically over the edges.
  2. In a large bowl, beat the softened cream cheese until completely smooth and lump-free. Scrape down the bowl thoroughly.
  3. Gradually add the sugar and beat until just combined and creamy—do not over-whip to minimize air incorporation.
  4. Incorporate the room temperature eggs one at a time, beating gently after each addition until just incorporated. Avoid over-mixing.
  5. In a separate jug, lightly whisk together the heavy cream, vanilla extract, and salt.
  6. Slowly pour the cream mixture into the cheese mixture while mixing on low speed. Mix only until smooth.
  7. Sift the flour over the batter and gently fold it in with a rubber spatula until no streaks remain. The batter will be liquidy.
  8. Pour the batter into the prepared pan. Bake on the middle rack for 35 to 45 minutes.
  9. Check for doneness: the edges should be significantly set and deeply brown (approaching black), but the centre must still have a noticeable wobble.
  10. Remove from the oven and allow to cool completely at room temperature for about 2 hours. The cheesecake will deflate significantly.
  11. Once cooled, cover loosely and chill in the refrigerator for at least 6 hours, preferably overnight, before slicing and serving.