Ingredients:

  • 24 oz full-fat cream cheese, softened to room temperature
  • 1 cup granulated white sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Prepare your pan. Line the bottom of a 9 inch springform pan with parchment paper and lightly grease the sides with butter. Note: This ensures a clean release since there's no crust to hold onto.
  2. Cream the base. Beat the softened cream cheese and granulated white sugar on medium low speed until the mixture is ivory colored and completely smooth.
  3. Incorporate eggs. Reduce mixer speed to low and add eggs one at a time, mixing just until combined. Note: Overmixing here traps air, which leads to cracks.
  4. Blend remaining ingredients. Using a rubber spatula, stir in the sour cream, vanilla extract, flour, and salt until the batter is thick and glossy.
  5. Fill the pan. Pour the batter into the prepared pan and smooth the top with your spatula.
  6. Bake. Place in the oven at 325°F (160°C) for 45-50 minutes until the edges are set but the center still has a slight jelly like wobble.
  7. Initial cool. Allow the cake to cool in the pan at room temperature for 1 hour.
  8. Final set. Transfer to the refrigerator and chill for at least 6 hours, or ideally overnight.