This recipe has a crust that extends up the side of the pan. For a single crust, halve the crust ingredients and press into the base of the pan only.
Ingredients
- Unsalted Butter or Nonstick Spray for greasing the pan
- Granulated Sugar 350 g
- Cream Cheese 1020 g, room temperature
- Kosher Salt ¼ tsp
- Eggs 5 large, room temperature
- Heavy Cream 2 cups
- All-Purpose Flour ¼ cup
Cook It
- Heat the oven to 200˚C.
- Grease a 10-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan. Press an entire sheet into the pan, pleating the paper where it begins to crease. If you use multiple sheets of parchment, grease in between the layers so that they stick and lay flat.
- In a stand mixer or by hand, cream the sugar and cream cheese until smooth.
- Add the salt and mix. Add the eggs one by one and beat until fully incorporated. Beat in the cream. Sift in the flour, then mix it in on low.
- Pour the batter into the prepared pan and bake until browned and almost burnt on top, 50 to 60 minutes. The centre will still be quite jiggly.
- Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.
- Before serving, remove the rim of the springform pan and gently tug away the parchment paper. Serve at room temperature.
