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
- 110g sugar
- 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
- 30g flour
- 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.
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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!
