Cedric Angeles
Active Time
20 MIN
Total Time
1 HR 20 MIN
Yield
Serves : 12 to 14

Chef Tavel Bristol-Joseph bakes a perfectly creamy cheesecake, without a water bath and with no risk of a cracked or sunken top, by incorporating whipped cream cheese with heavy cream to make the batter.

How to Make It

Step 1    

Preheat oven to 450°F. Line a 10-inch springform pan with 2 large pieces of parchment paper so that they overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 2 inches of overhang around all edges. Set aside.

Step 2    

Combine cream cheese and sugar in bowl of a stand mixer fitted with the paddle attachment. Begin beating on low speed and gradually increase speed to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape sides of bowl as needed. Whisk together heavy whipping cream and flour in a medium bowl until mostly smooth; add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, 1 at a time, beating on medium-low speed until combined after each addition. Add vanilla extract, and beat on low speed until blended. Pour mixture into prepared pan.

Step 3    

Bake in preheated oven until top is dark brown and center is still very jiggly, about 30 minutes. Transfer to a wire rack to cool to room temperature, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.

Step 4    

When ready to serve, remove sides of pan, and carefully peel back parchment paper. Let stand at room temperature at least 30 minutes or up to 2 hours before serving.

Make Ahead

Cheesecake can be refrigerated uncovered up to 3 days.

Suggested Pairing

Toffee-accented, sweet sherry.

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