• 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
Arrange rack to middle of the oven and preheat oven to 325F (165C). Combine ALL ingredients in a blender.
Blend until completely smooth. You may need to stop and scrape the sides. Make sure there are no lumps that have settled on the sides or bottom.
Line a 9” springform pan all the way up the sides with parchment paper. Pour batter evenly into prepared baking pan. Tap the pan against your countertop to help remove air bubbles.
Transfer to 325F oven and bake for 35 minutes. Once time has elapsed, increase temperature to 500F and bake for 5-10 minutes until the top has browned.
Allow cheesecake to cool to room temperature then transfer to refrigerator to chill overnight. Remove form, slice and enjoy!