Recipe Details

Ingredients

• 2 pounds full-fat cream cheese, such as Philadelphia (32 ounces; 900g), brought to about 70°F (21°C)

• 9 1/2 ounces granulated sugar (about 1 1/4 plus 2 tablespoons; 270g), plus 1 tablespoon (15g), divided

• 5 large eggs, at room temperature

• 2 yolks (35g), at room temperature

• 8 fluid ounces heavy cream (240ml), at room temperature

• 2 teaspoons vanilla extract (8g; 10ml)

• Finely grated zest of 1 lemon (about 1 1/2 teaspoons; 45g)

• 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

• 2 tablespoons all-purpose flour (0.6 ounce; 16g)

Description

1. Adjust oven rack to middle position and preheat oven to 400°F (200°C). Cut two 12- by 16-inch pieces of parchment paper. Arrange the 12- by 16-inch pieces of parchment in an overlapping pattern to line a greased 9- by 3-inch springform cake pan, leaving at least 1 to 3 inches of parchment overhanging the rim of the pan on all sides. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and 9 1/2 ounces (270g) sugar. Mix on medium-low speed, scraping down sides of bowl as needed, until no lumps of cheese remain, sugar is dissolved, and mixture is smooth, 3 to 4 minutes.
3. With mixer on medium-low speed, add eggs one at a time, beating for 10 seconds before adding the next. Add egg yolks, and beat on low speed until fully incorporated, 5 to 10 seconds. Stop the mixer and scrape down sides of the bowl with a silicone spatula, making sure the mixture is smooth and homogenous.
4. Add cream, vanilla, lemon zest, and salt. Mix on low speed until fully combined and smooth, about 15 seconds. Using a fine-mesh strainer, sift flour over batter. Beat on low speed just until combined, 15 to 30 seconds, stopping to scrape down sides of bowl as needed. Pour batter into prepared pan, and refrigerate for at least 30 minutes and up to 1 hour.