Prep time: 15 minutes
Cook time: 50–60 minutes
Serves 6–8
Ingredients:
- 675g full-fat cream cheese, at room temperature
- 225g caster sugar
- 4 large eggs + 1 yolk
- 375ml double cream
- 2 tbsp plain flour
- ¾ tsp fine salt
- 1½ tsp vanilla extract
- Soft butter, for greasing
Method:
- Heat the oven: Preheat to fan 210°C.
- Prepare the tin: Grease a 20cm springform tin with butter. Line with two large overlapping sheets of baking parchment so it comes well above the rim.
- Make the batter: In a stand mixer or large bowl with a whisk, add the cream cheese, sugar, eggs, extra yolk, cream, flour, salt and vanilla mix until silky and lump-free.
- Bake: Pour the batter into the lined tin. Bake for 45-50 minutes. The top should be deeply bronzed and almost burnt, with the centre still wobbling when shaken. If it colours too fast, cover loosely with foil.
- Cool: Leave in the tin to cool to room temperature (it will sink slightly). Chill for at least 4 hours, preferably overnight, before slicing.