YIELD: 6 INDIVIDUAL (4-INCH) CHEESECAKES / 6 SERVINGS
2 cups water
1 cup granulated sugar, divided
5 large egg yolks, room temperature
4 (8-ounce) packages cream cheese, room temperature
3 tablespoons cake flour
2 large whole eggs, room temperature
¾ cup (6 ounces) sour cream, room temperature
1 teaspoon vanilla extract
1. Make a sabayon: Place the 2 cups of water in a saucepan over medium–high heat and bring to a boil. Place a medium heatproof bowl on top of the boiling water and add ½ cup of the sugar and the egg yolks to the bowl. Whisk vigorously until fluffy ribbons form in the mixture and the temperature reaches 150°F. Remove from the heat. Set aside.
2. 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 smooth and free of lumps.
3. In a separate medium mixing bowl, combine the remaining ½ cup of the sugar and cake flour. Blend until well combined.
4. Resume mixing at medium speed. Gradually add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 2 to 3 minutes, until the mixture is smooth and creamy. Scrape down the sides and bottom of the stand mixer bowl and continue mixing for 1 minute more.
5. Reduce the mixer speed to low. Slowly add the whole eggs to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl.
6. Add the sour cream and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not overbeaten.
7. Fold the sabayon into the cream cheese mixture in the bowl of the stand mixer just until incorporated.
