Not very much like a regular cheesecake in texture - this one is more custardy and creamy.
It's the easiest cheesecake I ever made.
Amount for a 6" wide cake pan.
For an 8" pan, double the ingredients.
300g cream cheese
2 large eggs
150g full fat cream (I think it could also work with sour cream or mascarpone if you'd like a tart cheesecake)
2 tsp vanilla extract
1/4 tsp salt
some grated nutmeg
apx 1/3 tsp fine orange zest
Most recipes suggest that you line the cake with a parchment paper, so that it covers the sides as well and ends above the pan, this allowes for easy removal of the cake.
I opted to use a spring-form pan, brushed with butter, but this requires that your pan is stick and leak proof!
Heat oven to 220C, no water bath needed.
In a wide bowl, beat sugar and cream cheese.
Add eggs and mix well.
Mix in the cream, vanilla, salt, nutmeg and orange zest.
Sift in the flower while gently folding, until evenly distributed.
Pour into the pan.
Bake for 35-45 minutes, the cake needs to rise and become very dark (some say black, but I find it to be too much).
Avoid over baking, so that the center stays custardy. If you'd like, you can under bake so that it turns out creamy.
Remove from the oven and let chill completely before removing from the pan..
Refrigerate to cool.
It's best serve slightly below room temperature, so l suggest you let it warm up if refrigerated overnight.
Serve with brandy!