Ingredients
1¾ cups granulated sugar
½ teaspoon salt
40 ounces cream cheese, softened
5 large eggs
1 teaspoon vanilla bean paste
2 cups heavy whipping cream
¼ cup all-purpose flour
Tools Needed
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Bake with Me
Preparation
Preheat oven to 400℉. Line a 10-inch springform pan with parchment paper, leaving a 2-inch overhang.
In a large bowl, combine the sugar, salt, and cream cheese. Use an electric hand mixer on medium speed to beat until fully-combined and fluffy.
Add the eggs, one at a time, mixing well between each addition. Add vanilla bean paste and cream then mix again. Add flour and mix until a smooth batter forms.
Pour the batter into the prepared springform pan. If needed, use a spatula to evenly spread the batter.
Bake the cheesecake in the oven for 55-65 minutes, or until the crust is a dark golden brown (almost burnt). The center will still jiggle.
Allow the cake to completely cool to room temperature, about 2-3 hours, before serving. The top will collapse a bit, and the center will be creamy. Chill any uneaten cheesecake and allow it to return to room temperature again before serving. Enjoy!