12 ounces cream cheese, room temp
2 whole eggs, room temp
4 egg yolks, room temp
1 Tbs butter, room temp
1 tsp vanilla
½ tsp almond extract (optional)
½ tsp gelatin
Stevia to taste (optional)
Pinch of salt
Preheat oven to 300 degrees.
Ensure all ingredients are at room temp.
Combine all ingredients and whisk together with a stand mixer or a hand mixer.
Place your 6 inch round pan into a larger metal round pan, 8 or 9 inch works.
If you do not have a silicone pan, you can use another 6 inch pan that is well greased or lined with parchment.
Pour ingredients into the 6 inch round silicone baking pan.
Pour boiling water into the outer pan to help the sides of the cheesecake prevent from burning.
Bake for 40 minutes.
Turn oven off and let continue cooking for 20 minutes.
Chill cheesecake in fridge overnight or at least 6 hours to firm up before slicing.
Serve with whipped cream or with a sprinkle of cinnamon on top, if you’d like.
Cheesecake pictured is served upside down for that smooth look.