8 ounce cream cheese, softened
1/3 cup white sugar
One pinch fine salt
1 tablespoons cake flour
1/3 teaspoon vanilla extract
2 large eggs, at room temperature
1/3cup +1tbsp heavy cream
1tsp lemon zest
1.5 tsps lemon juice
Instructions Checklist Preheat the oven to 400 degrees F (200 degrees C).
Spray a 6-inch cake pan with oil. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining egg, Pour in heavy cream, lemon juice and zest and mix until smooth.
Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 30to 35 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for 10 more minutes.
Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper. Refrigerate until thoroughly chilled. overnight preferred.
8 盎司奶油乳酪, 軟化
將烤箱預熱至 400 華氏度(200 攝氏度)。
用油噴一個 6 英寸的蛋糕盤。切一張羊皮紙,大到足以將鍋內都遮住再多幾英寸。將其壓入平底鍋中,將摺痕壓平。從側面修剪掉多餘的紙張,直到有一英寸或兩英寸的多餘。
在預熱烤箱中烘烤,直到膨漲顔色成深棕色介於幾乎燒毀的邊緣,30至35分鐘。將烤箱溫度升高至 425 華氏度(220 攝氏度),再烤10 分鐘。