Ingredients (ALL SHOULD BE ROOM TEMPERATURE):
- 800g (28oz or 3 1/2c) cream cheese, room temperature
- 225g (2/3c or 1 8oz log) goat cheese (substitute with extra cream cheese if you don’t have goat)
- 350g (1 3/4c) granulated sugar
- 5 large eggs
- 5g (1t) coarse kosher salt
- 500g (2c) heavy cream
- 50g (1/2c) all-purpose flour (sub gluten free flour)
- Pan spray (for greasing)
Instructions:
- Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C).
- Prepare a 9”/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30”/75cm long, 6-8”/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment.
- In a stand mixer, combine cream cheese, goat cheese, and sugar.Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through.
- With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.
- Scrape down the sides, then add salt.
- Slowly stream in heavy cream with the mixer on low speed.
- Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more
- Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan.
- Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking.
- When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet.
- Allow the cheesecake to cool for a couple of hours before removing the springfor