Ingredients
430g Cream Cheese
120g Ccarter Sugar
3 Large Eggs
270 Heavy Cream
20 g Cake Flour
1 tbsp Vanilla
1 tbsp Lemon Juice
Direction
1. Preheat oven to 200ºC.
2. Place sugar and cream cheese into mixing bowl and mix 1 min/speed 2. Scrape down and mix for a further 30 sec/speed 3 until smooth.
3. Add egg one at a time and mix 1 min/speed 3.
4. Add vailla and lemon juice and mix 30 sec/speed 3.
5. Separate bowl. Sift the flour and ¼ cream. Add ¼ more cream, mix and then add the rest and mix until smooth.
6. Slowly pour the cream flour mixture into the cheese mixture and mix 1 min/speed 2. Then, increase speed to 1 min/speed 3 till combined well.
7. Line a 22 cm springform tin with paper, ensuring paper extends 10 cm beyond the top of the tin. Pour cheesecake mixture into tin.
8. Bake the cake at 180°C, 40 minutes till top is dark
9. Cool in tin. When cool, carefully open springform tin, peel away paper and transfer to a serving plate.
*You could serve it with berries or just keep your bliss pure!