In the spirit of experimentation, we made several versions of this delightfully different cheesecake to suit the the varied palates of the household. We (including neighbourly taste-testers we roped in) are still split after several attempts. Some of us love the taller silkier version. The others prefer the uniformly firmer texture of the shorter slice. We do all agree that we love the intense, smokey caramelised top & bottom of both versions.
- 430g cream cheese, room temperature
- 100g caster sugar
- 3 large eggs, room temp (approx 150g of eggs without shell)
- 270g heavy cream/thickened cream
- 20g all-purpose flour
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Line a 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″.
- Preheat oven to 240 degrees C.
- Cream sugar and cream cheese together until smooth.
- Add eggs one at a time and beat until smooth.
- Add the vanilla and lemon juice. Beat until just mixed.
- In a separate bowl, mix flour and heavy cream until smooth.
- Slowly pour the cream/flour mixture into the cheese mixture until mixed through.
- Bake for 30-45 mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give jiggle the pan.
- Cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
- Remove from the baking tin and enjoy at room temperature.
- For a less “gooey” center, place into the fridge after cooled to allow it to chill and set.
For the 2-tin version, we lined the tins with only 1 layer of baking paper. We shortened the bake time to 25 min.