Stand mixer with paddle attachment (not essential, but recommended)
Ingredients
900gfull-fat cream cheese
300gsugar
5large eggs
500mldouble cream
50gplain floursifted
½tspsalt
1tspvanilla extract
Instructions
Preheat your oven to 200C/Gas 6.
Spray a 10-inch spring-form baking tin with non-stick spray and line with two large sheets of overhanging greaseproof paper, each sprayed with the non-stick spray.
In the bowl of a stand mixer fitted with a paddle attachment, mix the cream cheese for a minute on medium speed then add the sugar and continue to mix for 2 minutes. This can be done by hand, but a stand mixer is recommended. Pause occasionally to scrape down the sides and bottom of the bowl, to make sure all is well combined.
Add the eggs, one at a time, and mix slowly until completely incorporated, continuing to scrape down the sides and bottom of the bowl.
Once the eggs are all incorporated, add the cream, salt, and vanilla extract then continue to mix for 30 seconds.
Remove the bowl from the base of the mixer and add the sifted flour, 1 tablespoon at a time, and fold with a spatula until combined.
Pour the mixture into the lined baking tin and place in the bottom shelf of the oven, giving the cheesecake space to rise like a souffle. Cook for 45-50 minutes for a firmer centre, or 35 minutes for a softer centre. The top should be well coloured, but check towards the end of cooking to make sure it doesn’t burn. If the top isn’t caramelised once the inside is cooked, place under the grill for 2-3 minutes, but keep an eye on it to prevent burning.
Once cooked allow the cheesecake to cool to room temperature before eating – or even better, chill overnight in the fridge and enjoy cold the following day.