900gms cream cheese, room temperature
1.5 cups sugar
6 large eggs
2 cups heavy cream
1 tsp. salt
1 tsp. vanilla extract
1/3 cup all-purpose flour
Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of baking paper, making sure paper comes at least 2" above top of pan on all sides. Because the paper needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a baking sheet.
Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes. I did all of this in my blender with the normal blending attachment and it worked perfectly.
Increase speed to medium and add eggs one at a time, beating each egg before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth, and silky, about 10 seconds.
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still jiggly in the centre, 60–65 minutes.
Let cool slightly (it will fall drastically as it cools), then remove from pan. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.
Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for a couple of hours at room temperature to remove chill before serving.