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  • Unsalted butter (for pan)
  • 2 lb. cream cheese, room temperature
  • 1½ cups (300 g) sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • 1 tsp. vanilla extract
  • ⅓ cup (42 g) all-purpose flour
  • Sherry (for serving; optional)
  • A 10"-diameter springform pan
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Author:
Molly Baz
Copyright:
Copyright (c) Condé Nast 2025
Date:
1/24/2019
Servings:
12
Cook Time:
10 min
Total Time:
1 hr 15 min