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Ingredients
  • 2 pounds full-fat cream cheese, such as Philadelphia (32 ounces; 900 g), brought to about 70°F (21°C)
  • 9 ½ ounces granulated sugar (about 1 ¼ plus 2 tablespoons; 270 g), plus 1 tablespoon (15g), divided
  • 5 large eggs, at room temperature
  • 2 yolks ( 35 g), at room temperature
  • 8 fluid ounces heavy cream (240ml), at room temperature
  • 2 teaspoons vanilla extract (8g; 10ml)
  • Finely grated zest of 1 lemon (about 1 ½ teaspoons; 45g)
  • 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 2 tablespoons all-purpose flour (0.6 ounce; 16 g)
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