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Preheat the oven to 450.
Grease a 9 or 10” cake pan (springform or regular) or a skillet generously with butter. Lay two pieces of parchment paper inside to line it, creasing them a bit to encourage them to stand up along the sides by quite a few inches.
Coarsely grate 8 ounces gruyere cheese on a box grater.
In a large bowl with an electric hand mixer or the base of a stand mixer fitted with the paddle attachment, combine the cream cheese and grated cheese. Beat on low speed just to combine.
Crack 14 eggs into the bowl and continue to beat, on medium, until well combined. Add 2 cups heavy cream, 2 ½ teaspoons kosher salt, and lots of black pepper. Finally, beat in ¼ cup flour.
Pour the custard into the prepared pan. Transfer to the oven and bake until deeply browned on top, puffy, and still jiggly in the immediate center, 45-50 minutes.
Let cool for 30 minutes before removing from the pan, and peeling away parchment.