Makes 1 X 15cm Cheesecake
Prep Time: 10 minutes
Baking Time: 45 minutes
Cooling Time: 3 hours 30 minutes minimum
- 3 (165g) Eggs
- 450g Cream cheese, cut into cubes and softened
- 150g Sugar, caster
- 125g Mascarpone
- 75g Cream, thickened
- Lemon zest
1 Preheat your oven to 225°C/390°F (200°C fan).
2 Spray 1 X 15cm diameter deep baking tin with spray grease and push a square piece of non-stick baking paper inside the tin, you want the paper a little crinkled not super neat. Lightly spray the inside of the paper.
3 Add the cream cheese into a bowl and beat by hand or with an electric beater until smooth.
4 Beat in the eggs one at a time.
5 Add the sugar and beat in followed by fresh vanilla seeds or vanilla paste, lemon zest and salt.
6 Beat in the mascarpone and finally the cream
7 Fill the ring with all of the mix and bake.
8 The cheesecake should be dark and burnt on top with a bit of a wobble inside.
9 Remove from the oven and allow to cool for 30 minutes. The cheesecake will sink, this is normal.
10 Cool in the fridge for 3 hours minimum or ideally longer.
11 Run a small sharp knife around the cheesecake and demould.
12 Gently pull the paper away and place onto a serving plate.
13 Serve as a slice with cream and some fruit.