Preheat the oven to 230 °C. Line a 24 cm springform tin with two crumpled sheets of baking paper extending about 5 cm above the rim.

Ingredients

• 900 gCream cheese, regular, plain
• 250 gSugars, granulated
• 1 gSalt, table
• 250 gEgg, whole, raw, fresh
• 400 gCream, fluid, heavy whipping
• 25 gWheat flour, white, all-purpose, unenriched

Method

1. Preheat the oven to 230 °C. Line a 24 cm springform tin with two crumpled sheets of baking paper extending about 5 cm above the rim.
2. Beat 900 g cream cheese with 250 g sugar and 1 g salt for 3 minutes until smooth.
3. Beat in 5 eggs one at a time, then 400 g cream.
4. Sift in 25 g flour, stir briefly and pour the mixture into the tin.
5. Bake for about 50 minutes at 230 °C until the top is very dark and a thermometer inserted in the centre reads at least 70 °C; the centre will still wobble when shaken. If the core is cooler, keep baking in 3-minute steps.
6. Leave the cheesecake to cool in the tin at room temperature for at least 120 minutes; the centre sets as it cools.
7. Remove from the tin, peel off the paper and cut into 12 slices.