Photo credit: Julia Keim
Recipe is courtesy of Tavel Bristol-Joseph, an executive pastry chef and restaurant owner in Austin selected as a 2020 Best New Chef in Food & Wine Magazine.
36 ounces cream cheese, at room temperature (4 ½ eight-ounce packages)
1 2/3 cups granulated sugar
2 cups heavy whipping cream
3 tablespoons all-purpose flour
6 large eggs
1 large egg yolk
1 teaspoon vanilla extract
- Preheat oven to 450°F. Line a 10-inch springform pan with 2 large pieces of parchment paper so that they overlap in the middle, pressing and creasing to fit snugly in the pan. Leave at 2 inches of overhang around all edges. Set aside.
- Combine cream cheese and sugar in bowl of a stand mixer fitted with the paddle attachment.
Begin beating on low speed and gradually increase speed to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape sides of bowl as needed.
- Whisk together heavy whipping cream and flour in a medium bowl until mostly smooth. Add to cream cheese mixture. Beat on low just until incorporated.
- Add eggs and egg yolk, one at a time, beating on medium-low speed after each addition until combined.
- Bake in preheated oven until top is dark brown and center is still very jiggly, about 30 minutes. Transfer to a wire rack to cool to room temperature, about 3 hours.
- Chill, uncovered, at least 4 hours or up to 3 days.
- When ready to serve, remove sides of pan, and carefully peel back parchment paper. Let stand at room temperature at least 30 minutes or up to 2 hours before serving.
For the behind the scenes conversation about this recipe, read the article, “Tavel Bristol-Joseph: Best New Chef Celebrates Honor and Holds on to Hope.”