Cream Cheese Cake

Ingredients

• 1900 g cream cheese(900g)
• 2260 g sugar(260g)
• 342 g all purpose flour(42g)
• 44.5 g salt(4.5g)
• 5413 g heavy cream (33-35%)(413g)
• 6315 g eggs(315g)
• 75 g vanilla extract or paste(5g)

Instructions

1. 1Combine all ingredients in a tall bowl.
2. 2Blend with an immersion blender until completely smooth, about 1.5 to 2 minutes.
3. 3Chill the batter to 4°C for about 2 hours.
4. 4Pour the batter through a strainer into the baking pan. Gently stir the surface to release air bubbles.
5. 5Bake at 250°C for 30 minutes.
6. 6Lower the oven temperature to 210°C and bake until the center is jiggly (around 15-20 minutes more) and the internal temperature rises to 64-68°C.
7. 7Let the cake rest at room temperature.
8. 8Refrigerate uncovered for at least 8 hours before serving.