Yield: One 6" Round Cake
Ingredients
430g cream cheese, room temperature
120g caster sugar
3 large eggs, room temp (approx 150g of eggs without shell)
270g whipping cream/heavy cream (35% min fat content)
20g cake flour
1 tsp vanilla extract
1 tsp lemon juice
Instructions
Preheat your oven to 240 °C.
Line 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″.
Beat sugar and cream cheese together on medium until smooth and you can’t feel the sugar granules any longer. Scrape the bowl.
Add eggs one at a time and beat on medium until smooth. Scrape the bowl again to ensure that nothing sticks to the sides for even mixing.
Add the vanilla and lemon juice and beat until just mixed.
In a seperate bowl, mix flour and 1/4 of the cream and mix until smooth. Add another 1/4 more cream, mix, and then add the rest and mix until smooth. (Adding the flour a small amount at the time allows you to mix out any lumps that may form by creating a paste at the start.)
Slowly pour the cream/flour mixture into the cheese mixture whilst the mixer is beating on low until mixed through. Increase speed to medium and mix for 15 seconds just to ensure it’s all combined.
Bake at 240 °C for 30 mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give the pan a jiggle.
Let cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
Remove from the baking tin and enjoy at room temperature.
For a less “gooey” center, place into the fridge after cooled to allow it to chill and set.
Adapted from: Buttermilk Pantry
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