750g cream cheese, room temperature
250ml caster sugar
250ml + 60ml whipping cream
60ml flour
5ml vanilla
5 eggs, lightly beaten
Place the oven rack in the middle of your oven.
Preheat your oven to 220℃ and line a loose bottom tin with baking paper. NB: scrunch the baking paper before you line the tin – it adds to the rustic look and prevents the sides of the cheesecake from over cooking. Set aside.
Add the cream cheese to the bowl of a mixer fitted with the paddle attachment and beat on media. power for two minutes.
Turn the mixer down to a low speed and drizzle in the sugar. Set aside.
Pour some of the 60ml cream into a mixing bowl and whisk in the flower.
Now add the rest of the cream while whisking and pour in the vanilla.
Turn the mixer on to low speed and drizzle in the cream mixture.
Pour the beaten eggs into the mixture with the machine running.
Scrape the batter down and mix again until smooth.
Pour the batter into the baking tin. Drop the tin on the counter (from about 5cm) a few time to get rid of any large bubbles in the batter.
Bake the cheesecake for 45-50 minutes, until the top reaches a very deep colour.
Remove from the oven and cool on the counter for two hours.
Refrigerate the cheesecake for 8 hours.
Remove from the baking tin and serve.
My Whisk and I 