MAY NG

INGREDIENTS:

• unsalted butter
• 2 pounds cream cheese
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• ⅓ cup all-purpose flour

INSTRUCTIONS:

1. Preheat oven to 400° F
2. Grease the sides of the pan with unsalted butter, then line it with two sheets of parchment paper.
3. In the large bowl beat together the cream cheese and sugar at medium-low speed, for until smooth (about 2 minutes).
4. Add one egg at a time, beating at medium speed. Wait 15 seconds before adding each egg. Beat another 15 seconds or until the batter is creamy and silky.
5. Add the heavy cream, kosher salt, and vanilla extract. Beat at low for another 30 seconds.
6. Sift the flour into the cream cheese mix and beat on low for 30 seconds, until the batter is very smooth.
7. Pour the batter into the prepared pan. Bake for 60–65 minutes, until the cheesecake is deep brown on top but still jiggly in the middle.
8. Let the cheesecake cool slightly before removing the sides of the springform pan. It will fall quite a bit as it cools.