Soft, creamy, and deeply golden on top — a simple-ingredients cheesecake with a just-set, melt-in-the-middle centre.
Ingredients
600 g Philadelphia cream cheese; 200 ml whipping cream (at least 35% fat); 180 g sugar; 4 large eggs; 20 g all-purpose flour; 1 tsp vanilla extract (optional); butter for the tin.
Method
Heat the oven to 200°C. Line a 20–22 cm springform tin with parchment, letting it rise above the rim. Beat the cream cheese gently with the sugar until smooth and lump-free. Add the eggs one at a time, mixing after each without beating in too much air. Pour in the cream and vanilla, sift in the flour, and mix to a smooth, creamy batter. Pour into the tin and bake 40–50 minutes, until the top is deeply golden and the centre still trembles slightly when the tin is moved. Switch the oven off and rest the cheesecake inside with the door ajar for 10 minutes, then cool completely at room temperature. Chill at least 4 hours, ideally overnight, unmould carefully, and serve.
Tips
Room-temperature cream cheese mixes lump-free; do not wait for the centre to firm up in the oven — it sets as it cools; lovely with red berries, strawberry jam, or a drizzle of honey.
