Description
Serves 12
Ingredients
Units
Scale
For Cheesecake –
- 1kg Cream Cheese
- 7 Large Free Range Eggs
- 400g White Caster Sugar
- 1tbsp Plain Flour
- 200ml Double Cream
Instructions
- Preheat the oven to 210C. Line a 23cm Springform Round Tin with parchment paper, you want it overhanging the edge so to help when removing the cheesecake after baking.
- In a stand mixer bowl, mix all the ingredients until smooth and incorporated. I mixed the eggs in, one at a time.
- Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don’t worry, it will settle when it’s out of the oven. I baked mine for 40 minutes for a still creamy soft set middle. If you want a darker top you can use the grill to toast the top for 5 minutes, watching the parchment while doing it. If you like the center very runny, remove at 35 minutes.
- The middle should have a wobble to it still as you don’t want it complete set firm.
- Remove from the oven and leave to cool at room temperature for 2 hours before covering and transferring to a fridge to chill overnight before serving.
- Don’t remove the cake from the parchment paper until it’s ready to be cut, plated as it can start to lose its shape, leave in the tin if not eating the whole cheesecake in one sitting. Serve with a dollop of passionfruit curd (recipe below)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Bake
- Cuisine: Spanish