• 32 oz full-fat Philadelphia cream cheese cold (907g) • 2 cups granulated sugar (400g) • 1 cup heavy cream cold (236ml) • 4 large eggs cold • 2 teaspoon vanilla extract • ¾ teaspoon salt

Combine ALL ingredients in a blender. 

Blend until completely smooth. You may need to stop and scrape the sides, you want to make sure there are no lumps of cream cheese that have settled on the sides or bottom.

Pour batter evenly into prepared baking pan. Repeatedly and firmly tap the pan against your countertop to help remove air bubbles.

Transfer to 325F (165C) preheated oven and bake for 35 mins. Once time has elapsed, do not open the oven but increase oven temperature to 500F (260C) and bake for 5-10 mins.

Remove from oven, it should still be extremely jiggly. Allow to cool to room temperature then transfer to refrigerator to chill overnight or for at least 5 hours before enjoying.