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Preparation Time : 15
Cook Time : 50
Total Time : 65
600g cream cheese
1 1/4 cups (275g) caster sugar
300ml double thick cream
1 tbs plain flour
Preheat the oven to 200°C. Grease and line the base and sides of a 23cm springform cake pan with baking paper, so the paper comes 2cm above the rim of the pan.
Beat the cream cheese using electric beaters until smooth and creamy. Add the eggs, 1 at a time, beating well after each addition. Gradually beat in the sugar, then the cream, then add the flour and beat until smooth.
Pour the cheesecake batter into the prepared pan and tap the pan gently on a flat surface to remove any air bubbles.
Bake for 50 minutes or until the top is dark brown, and cake is set but with a slight wobble in the centre and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely before removing from the pan. This cake is best eaten within a few hours of baking.
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