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  • Sep 10th 2020
  • 0 comment


  • 675g cream cheese, softened
  • 1 ¼ cup sugar 
  • 4 eggs at room temperature 
  • 1 Tbsp vanilla paste 
  • 300mls cream 
  • 1 Tbsp plain flour 


  1. Preheat the oven to 200 ℃ and line a 20cm/8inch pan on the base and side with two sheets of baking paper, making sure that the paper goes 2 inches above the rim on the sides.
  2. Place cream cheese in the stand mixer bowl with the flex edge beater attached. Beat until smooth for 1 -2 minutes, add sugar and beat until sugar is dissolved. 
  3. Add eggs one at a time, incorporating well before adding the next. Add cream, vanilla and flour and beat for a further minute. 
  4. Pour mixture into the prepared pan, tap pan gently on the bench to remove any air bubbles. 
  5. Place in the oven for 45 minutes or until brown on top. The middle of the cheesecake should wobble slightly. 
  6. Remove and allow to cool before removing from the tin, peel back baking paper and serve.

Tags: Recipes , Dessert

Tools: Stand Mixers