http://archive.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/dinersjournal.blogs.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/2010/11/05/the-bakers-apprentice-cheesecake/index.html
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With
the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light.