Ingredients:

  • 600g full-fat cream cheese, room temperature
  • 150g granulated sugar
  • 3 large eggs
  • 300ml heavy cream (minimum 35% fat)
  • 20g all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Line an 8-inch (20cm) springform pan with two overlapping sheets of parchment paper, ensuring at least 2 inches of overhang to accommodate the souffle-like rise.
  2. In a large bowl or stand mixer, cream the room temperature cream cheese and granulated sugar together until completely smooth and no sugar granules remain.
  3. Add the eggs one at a time, whisking just until incorporated after each addition to avoid introducing excessive air bubbles.
  4. Slowly stir in 300ml heavy cream, 1 tsp vanilla, and 1/4 tsp salt until the batter is glossy.
  5. Gently fold in 20g all purpose flour. Use a spatula to ensure the flour is fully integrated into the bottom of the bowl.
  6. Bake for 30 minutes until the top is deeply charred and dark brown, but the center still retains a distinct jiggle when the pan is moved.
  7. Let it sit at room temperature for 2 hours. It will sink as it cools, which is exactly what we want.
  8. For the best texture, refrigerate for at least 4 hours, though overnight is truly the sweet spot.