Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Nutrition per serving
Calories3189.2 kcal (159%)
Total Fat260 g (371%)
Carbs168.7 g (65%)
Sugars145.1 g (161%)
Protein54.6 g (109%)
Sodium1638.1 mg (82%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat your oven at 240C.
Step 2
Line 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount.
Step 3
Beat sugar and cream cheese together on medium until smooth and you can’t feel the sugar granules any longer.
Step 4
Add eggs one at a time and beat until smooth.
Step 5
Add the vanilla and lemon juice and beat until just mixed.
Step 6
In a seperate bowl, mix flour and 1/4 of the cream and mix until smooth.
Step 7
Add another 1/4 more cream, mix, and then add the rest and mix until smooth.
Step 8
Slowly pour the cream/flour mixture into the cheese mixture whilst the mixer is beating on low until mixed through.
Step 9
Bake at 240C for 30-35mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give the pan a jiggle.
Step 10
Let cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set. Mine takes at least 3-4hrs to fully cool.
Step 11
Remove from the baking tin and enjoy at room temperature.
Step 12
For a less “gooey” center, place into the fridge after cooled to allow it to chill and set and serve cold.
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