Directions
- 1Line a 6" round tin with 2 layers of baking paper
- 2Beat cream cheese and sugar until smooth
- 3Add eggs one by one, mixing well after each addition
- 4Add vanilla extract and lemon juice
- 5In a separate bowl, whisk together cake flour and heavy cream in 3 parts to prevent lumps
- 6Add cream to cheese mixture and mix until combined
- 7Pour batter into prepared tin
- 8Bake at 240°C for 35 minutes or until deep bronze on top with wobbly middles
- 9Let cool in the tin fully before serving
Ingredients
- 430 g cream cheese
- 3 large eggs
- 120 g caster sugar
- 20 g cake flour
- 270 g heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
Equipment
6" round tinbaking paperwhiskstand mixer
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