Easy Burnt Cheesecake

Ingredients

• 600g Cream cheese, full-fat, at room temperature
• 3/4 cup (165g) Caster sugar
• 3 Eggs, at room temperature
• 1 cup (250ml) Thickened cream
• 2 tbsp Plain flour
• 1 tsp Vanilla extract
• 1 pinch Salt

You’ll need: 20cm springform tin, Baking paper, Electric beaters or whisk, Large bowl

Method

1. 1

   Heat the oven to 220°C (200°C fan). Line a 20cm springform tin with two overlapping sheets of baking paper, pressing them in so the paper stands about 5cm above the rim.

2. 2

   Beat the cream cheese and sugar in a large bowl until completely smooth. Beat in the eggs one at a time, then the cream, vanilla and salt.

3. 3

   Sift in the flour and mix until just combined. The batter will be runny.

4. 4

   Pour into the tin and bake for 40–45 minutes, until the top is deep brown (it should look almost burnt in patches) and the centre still wobbles when the tin is gently shaken.

5. 5

   Cool in the tin on a wire rack for at least 1 hour. The centre will settle and firm as it cools. For cleaner slices, chill in the fridge for 3–4 hours.

6. 6

   Remove from the tin, peel off the paper and serve in wedges.