Directions
- 1Butter a 9-inch (or 10-inch) cake pan.
- 2Line the cake pan with parchment paper, pressing and crumpling it to adhere to the sides, ensuring a 2-inch overhang all around.
- 3Add 1.5 pounds (678g) of cream cheese to the stand mixer with the paddle attachment (or use a whisk if preferred).
- 4Add 0.5 pound (226g) of mascarpone to the stand mixer.
- 5Start mixing the cream cheese and mascarpone on medium-low speed.
- 6Once the mixture begins to smooth, gradually add 1.5 cups (320g) of granulated sugar, a little splash at a time, while continuing to mix.
- 7Once almost all sugar is added, increase the speed to medium.
- 8Continue mixing and intermittently scraping down the sides until the mixture is smooth like fine suede.
- 9Add six whole eggs one at a time, allowing the mixture to incorporate everything in between each egg.
- 10Add an additional egg yolk.
- 11Add 0.75 teaspoon (4g) of fine sea salt.
- 12Add 1.75 cups (415ml) of heavy cream, scraping down the sides again.
- 13Add 1.5 teaspoons (8g) of vanilla extract.
- 14Add 2 teaspoons (9g) of orange blossom water (optional, but adds a huge flavor).
- 15Keep mixing until everything is nice and smooth; a couple of tiny lumps are okay, but it should be relatively smooth.
- 16Sift in 0.25 cup plus 2 tablespoons (52g) of all-purpose flour and mix again on medium speed until nicely incorporated.
- 17Pour the cheesecake batter directly into the parchment paper-lined cake pan.
- 18Place the cake pan on a baking sheet.
- 19Place the baking sheet with the cheesecake into a preheated oven set to 400°F (205°C) for about an hour, or until it's a deep dark brown.
- 20Once baked, pull the cheesecake out of the oven; it will be nice and puffy and super jiggly, which is totally okay as it's quite wet in the middle.
- 21Let it cool at room temperature while still in the cake pan.
- 22Once it has cooled and fallen all the way down, take the cake pan mold off.
- 23Let it cool completely to room temperature before peeling the parchment paper off.
Ingredients
- 1.5 pounds cream cheese
- 0.5 pound mascarpone
- 1.5 cups granulated sugar
- 6 whole eggs
- 1 egg yolk
- 0.75 teaspoon fine sea salt
- 1.75 cups heavy cream
- 1.5 teaspoons vanilla extract
- 2 teaspoons orange blossom water
- 0.25 cup plus 2 tablespoons all-purpose flour
Equipment
cake panparchment paperstand mixerpaddle attachmentwhiskrubber spatulabaking sheet
Tips
- Don't be scared if the cheesecake appears burnt; it's meant to be deeply dark for unique flavor notes like nutty and sour, almost like brown butter.
- The cheesecake is meant to be eaten at room temperature; no need to set it in the fridge.
- If storing in the fridge, let it sit out for an hour or two before serving to reach room temperature.
- No need to add anything like whipped cream; enjoy the cheesecake by itself.
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