About this recipe:This is an incredibly rich, yet light cheesecake that doesn't have a biscuit base. Butter is beaten with cream cheese, sugar, eggs, cream, cornflour and vanilla, then baked to perfection. Enjoy with fresh berries, if desired.
225g unsalted butter, room temperature
900g cream cheese, softened
300g caster sugar
5 eggs, room temperature
475ml double cream
1 1/2 tablespoons cornflour
1 teaspoon vanilla extract
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Preheat oven to 180 C / Gas 4. Grease and flour a 23cm springform tin.
Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the double cream, cornflour and vanilla.
Wrap the bottom of the springform tin with foil. Line a roasting tin with a damp tea towel. Place cheesecake tin on towel, inside roasting tin and place roasting tin on oven rack.
Fill roasting tin with boiling water to reach halfway up the sides of the cheesecake tin. Bake for 60 minutes or until centre of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from tin.