Ingredients:
- 4 ½ Cups of creams cheese, room temperature
- 1 teaspoon of vanilla extract
- 1 tablespoon of kosher salt
- 2 cups of sugar
- 7 large eggs
- ¾ of cup heavy cream
Directions:
- Preheat the steam oven to 445 degrees Fahrenheit (convection humid mode)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth
- Add vanilla and salt, mix to combine
- While mixing, slowly add the sugar until smooth, not grainy
- Add eggs one at a time, mixing after each addition
- Reduce the mixer speed and add cream until fully combined
- Line a 10-inch springform pan with two sheets of parchment turned perpendicular to each other
- Press the parchment into base and crease so it forms to the pan. Parchment paper should extend 2 inches above the pan’s top edge
- Pour the batter into the pan
- Place onto oven rack set on position number 2
- Bake for 20 minutes, then rotate 180 degrees and bake for another 15-20 minutes until the top is deep brown but the middle sill wobbles when shaken
- Remove from the oven
- Let it cool at room temperature for at least 5 hours
- Once cooled unlatch the pan. Using parchment tabs, transfer to cake stand, and serve
