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The Mold Detox diet limits flours and starches because they can pick up mold while they are stored, but this recipe works out to only about 3/4 teaspoon of flour per serving, so it is likely tolerated by many. If you prefer to always avoid flour, please tap it and change its rating to Red.
Position a rack in the center of the oven and preheat to 425°F (220°C). Grease a 9-inch springform pan lightly with butter or cooking spray, then line it with two overlapping sheets of parchment paper, pressing the paper up and over the sides of the pan so it extends at least 2 inches above the rim — the overhang is what gives the cheesecake its signature ruffled edge.
Beat the cream cheese in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until completely smooth and no lumps remain, about 3 minutes. Scrape down the bowl thoroughly.
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