Ingredients
– 750g cream cheese blocks (room temp)
– 1 cup caster sugar
– 1 1/4 cup thickened cream
– 1/4 cup plain flour
– 1 tablespoons vanilla extract
– 3/4 cups eggs (about 4 eggs) lightly whisked
Method
- preheat oven to 220 degrees
- line a 20cm cake pan with baking paper. Crinkle the baking paper to fit it in
- Beat cream cheese for 2 mins on medium until soft. Add in sugar on low for 10 seconds
- in a separate bowl, hand whisk 1/4 cup cream with flour until it becomes a paste. Add more cream if required to make it smooth. Whisk in the rest of the cream and vanilla
- Add cream mix to the cheese mix (on low). Add in eggs and beat for 1 minute or until incorporated
- Strain the mixture through a sieve
- Bake for 45 minutes or until top is a deep golden (up to 65 is fine)
- Cool for 2 hours on the counter and then overnight in the fridge
