“The beauty of this cheesecake is that it’s so delicious, you can serve it on its own. Make sure you allow enough time for the cake to cool down, it needs around 2-3 hours. It’s best served at room temperature, not from the fridge,” says Mark.
1kg Philadelphia cream cheese (room temperature)
6 whole eggs
335 g caster sugar
400 g sour cream
Zest 2 lemons
2 tablespoons cornflour
½ tsp salt
Pre-heat the AEG SteamPro Oven to 200°C.
Line the base and sides of a 22cm spring form tin with baking paper (glad bake is best). Leave the sides extending 2-3cm above the top.
Cut the cream cheese into small pieces and place in a blender with the other ingredients. Blend until smooth.
Pour into the prepared tin.
Bake for 50-60 minutes until there is a slight wobble in the centre. The top of the cake should be dark brown.
Leave to cool to room temperature before serving (around 2-3 hours).