YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS
3½ (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
3 tablespoons cake flour
½ teaspoon salt
2 large whole eggs, room temperature
2 large egg yolks, room temperature
1 recipe White Chocolate Ganache (recipe follows)
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. In a separate small mixing bowl, combine the sugar, cake flour, and salt. Stir until well combined.
3. Add the contents of the small mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 to 2 minutes. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 1 minute more, until the mixture is smooth and creamy.
4. Reduce the mixer speed to low. Slowly add the eggs and yolks to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed until the mixture is fully incorporated.
5. Add the White Chocolate Ganache to the bowl of the stand mixer and beat on low speed until the mixture is just combined. The mixture should be well blended, but not overbeaten.
VARIATION
White Chocolate and Nutella: Add 1 cup melted Nutella or other hazelnut spread to the batter in spoonfuls. Using a skewer, swirl the Nutella into the batter.
