Ingredients
- 3 packages (8 oz each) cream cheese, softened
- 1½ cups granulated sugar
- ½ teaspoon salt
- 5 large eggs
- ¾ cup heavy cream
Equipment Needed
- 9-inch or 10-inch springform pan
- 2 sheets parchment paper
- Food processor or high-powered blender
- Measuring cups
- Spatula
- Cooling rack
- Thermometer (optional)
Step-by-Step Instructions
The first thing I do is preheat my oven to 450°F (232°C). Then I crumple two large sheets of parchment paper into balls before opening them back up. This little trick helps the parchment fit naturally into the springform pan. I place the sheets in a criss-cross pattern, pressing them into the pan while allowing the edges to extend above the rim. The rustic wrinkles are part of the cheesecake’s signature look. (See the next page below to continue steps…)