Ingredients:

  • 1 kg Cream Cheese, full-fat, softened
  • 200g Granulated Sugar
  • 5 Large Eggs
  • 2 tsp Vanilla Extract
  • 480ml Heavy Cream (double cream)
  • 30g All-Purpose Flour

Instructions:

  1. Preheat oven to 220°C (425°F). Line a 9-inch springform pan thoroughly with parchment paper, allowing the paper to extend well above the rim.
  2. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until completely smooth and creamy.
  3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  4. Gradually pour in the heavy cream, mixing on low speed until just combined. Don't overmix!
  5. Sift in the flour and gently fold it into the batter until just combined. Again, avoid overmixing.
  6. Pour the batter into the prepared springform pan.
  7. Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned (almost burnt-looking) and the centre is still slightly wobbly.
  8. Let the cheesecake cool completely in the pan on a wire rack. It will deflate as it cools, this is normal!
  9. Chill the cheesecake in the refrigerator for at least 4 hours before serving (optional).
  10. Gently remove the cheesecake from the springform pan, peel away the parchment paper, and slice. Serve at room temperature.