Prep time: | Cook time: | Serves 8-10
- 1kg Philadelphia cream cheese
- 3/4 cup castor sugar
- 7 whole eggs
- 2 cups double cream or heavy whipping cream
- 1/4 cup plain flour
- Preheat oven to 220C. Grease a 23cm spring-form pan and line with baking paper, making sure the paper comes at least three inches above the rim of the pan. Line 2 sheets as a safety net, scrunch the baking paper up in a ball first to make it easier for lining and create texture for the cake.
- In the bowl of a stand mixer, cream together the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl a few times during the process.
- Pour in the double cream and mix until incorporated. Fold in the flour with a rubber spatula – the flour helps with the baking process.
- Pour the cheesecake batter into the prepared pan and tap the pan gently on a flat surface to remove any air bubbles.
- Place into the centre of the oven. Bake for approximately 50-60 minutes, or until the top is deeply golden brown and the centre barely jiggles. Remove from the oven and leave to cool completely before removing from the pan. This cake is best eaten within a few hours of baking.
(Note – you may think it that the cake isn’t done once removed from the oven because of how wobbly it is – this is normal as the cooling process will help the cheesecake set, so use your instincts as you don’t want to over-burn your cake too much that it alters the taste! You can also use 750grams of cream cheese instead, and adjust all other ingredients accordingly, results are the same and bake time will be closer to 50 mins – enjoy!)