This divine cheesecake is so delicious – we can’t believe it is so simple to make
Hailed as one of the best cheesecake among many cheesecake lovers. This smooth creamy cheesecake with a hint of caramel from its burnt top is unbelievably easy to make.
Preparation time: 15 mins
Cooking time: 25 mins
- 230g (8 oz) cream cheese
- 90g (3 oz) sugar
- 2 large eggs
- 250ml (1 cup) double cream (or heavy cream)
- 15g (1/2 oz) plain flour
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- Stand mixer with a paddle attachment or hand mixer with a beater attachment
- 15cm / 6in baking tin with 7cm / 3in height
- Baking paper
- Weighing scale
1. Remove ingredients from fridge and allow it to get to room temperature. This will help the ingredients to mix together more evenly. About 30 minutes in advance should suffice. In the mean time, you can start measuring up the quantities.
2. Mix together all the ingredients in a stand mixer fitted with a paddle attachment. Gradually work up to maximum speed within the first 60 seconds and then continue for two more minutes until smooth. Careful not to over-mix as you want to keep the right amount of air bubbles in the batter to make sure it rise when baked, but not too much that it cracks.
3. Line baking tin with non-stick greaseproof baking paper. Make sure it comes to at least 1″ above the top of the tin on all sides.
4. Pour the batter into the prepared baking tin. Gently tap the tin on the kitchen countertop a couple of times to burst any excess air bubble in the mixture. Set aside.
5. Heat the oven to 230ºC fan / 450ºF / Gas 8. Put the cake into the middle tier of the oven when required temperature has be achieved.
6. Bake for 25 mins or until the tips of the crust are almost burnt. The cake would have risen like a soufflé while baking.
7. Remove from the oven and allow to cool to room temperature while in the tin. It will gradually sink as it cools down. Do not be deflated as that’s what it supposed to do.
8. It can be served after 60 mins from the oven, if you prefer a runny core, I would recommend chilling it in the fridge overnight for it to attain ideal creaminess. Be sure to wrap in cling film to retain the moisture in the cake.
9. To serve, remove from tin by pulling on the baking paper. Remove baking paper completely from the cake or leave it on the base for a more rustic presentation.
Notes and tips
All-in-one or whisking or creaming method?
I have tried beating the cream cheese and sugar before mixing in eggs and the other ingredients one at a time but found little difference in the final product.
Sweeter or creamier?
I have found that there are up to 10% tolerance on the amount of cream cheese and sugar in the recipe. Feel free to experiment to suit your tastebuds.