Ingredients:
Unsalted butter (for 7” pan)
450 g cream cheese, room temperature
125 g sugar
3 large eggs
240 ml light cream
1/2 tsp. salt
1/2 tsp. vanilla extract
20 g all-purpose flour
Sherry (for serving; optional)
Special Equipment
A 7
"-diameter springform pan
Methods:
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Place a rack in middle of oven; preheat to 200°C. Butter pan, then line with 2 overlapping 16x12" sheets of parchment paper, making sure the paper comes at least 2" above top of pan on all sides. Because the parchment paper needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
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Beat the cream cheese and sugar in a bowl on medium-low speed for about 2 minutes, scraping down sides of bowl, until it is very smooth, no lumps remain, and sugar has dissolved.
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Increase speed to medium and add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until it is fully mixed, about 30 seconds.
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Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky.
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Pour batter into a prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center. This should be about 60 minutes.
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Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away the parchment paper from the sides of the cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
