Ingredients
Scale
- 2 pounds (900g) cream cheese, softened to room temperature
- 1 1/2 cups (300g) granulated sugar
- 6 large eggs, at room temperature
- 2 cups (480ml) heavy cream
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon pure vanilla extract
- A pinch of fine sea salt
If you’re looking to make a slightly lighter version, you can substitute half of the heavy cream with whole milk, but I’ve found that the full cream really helps achieve that luscious texture Mama Lou adored. For gluten-free options, you can replace the flour with cornstarch, although the cake’s structure will be a touch different.
Instructions
- Preheat your oven to 400°F (200°C). Line a 10-inch springform pan with parchment paper, extending it about 2 inches above the rim to allow the cake to rise. Mama Lou always said the parchment was like a soft blanket, protecting the cake as it bakes.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. This step is crucial—no lumps allowed! I learned this the hard way when I was a beginner and ended up with a grainy cake.
- Add the granulated sugar gradually, and continue beating until fully incorporated and silky smooth, about 2 more minutes.
- One at a time, add the eggs, beating on low speed after each addition to avoid overmixing. Mama Lou always reminded me: “Slow and steady, Sofia, the cake will thank you.”
- Pour in the heavy cream and vanilla extract and mix gently until combined. Then sift the flour and salt over the batter and fold carefully using a spatula until just blended. Overmixing here can make the cheesecake dense, so be gentle.
- Pour the batter into the prepared pan and smooth the top with a spatula. The batter will look quite loose—that’s exactly what you want for that creamy center.
- Bake in the preheated oven for 50-60 minutes. The top will develop a deep golden brown color, almost burnt in spots, and the center will still jiggle slightly when you gently shake the pan. This wobble means the cheesecake will set perfectly as it cools.
- Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight. Patience is key here; the flavors deepen and the texture firms up beautifully.
- Before serving, run a knife around the edges, remove the parchment, and slice carefully. I always bring this cake to family gatherings, and the first forkful almost always prompts a “Wow—what is this?!” from my guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International