750 gms Philadelphia cheese
220 gms granulated sugar
350 ml double cream
40 gms plain flour
3 vanilla pods – split in half and the seeds scraped out. Keep the skins to make vanilla sugar
Salt to taste
You will also need:
A mixing bowl with whisk attachment
Mini springform pans – roughly 4 to 5 inches across
1. In your mixing bowl add your cheese and sugar. Whisk on medium to high speed for 3 to 4 minutes until smooth and pale in colour. The sugar should be dissolved by the time you have finished. Don’t be afraid to stop the mixer, and scrape down the sides when needed.
2. Now, turn the whisk down to a low speed and begin to add your eggs one at a time. Do not add the next egg until the previous one is incorporated.
3. Once all incorporated, add the cream and vanilla pods and continue to whisk until just combined and evenly spread.
4. Finally, sift in the flour. Stop the whisking and then use a spatula to gently fold in the flour.
5. Now, it is time to prepare your pans. Grease the side and base of the pans and then add a large piece of parchment paper, making sure to stick tightly to the bottom and sides. The paper should then be overhanging the pans.
6. Pour roughly 230 grams of mixture into each pan. Tap on the surface to get rid of any air and make sure your oven is preheated to 215C.
7. Bake for 20 minutes making sure to turn your tray half way through.
8. Once ready, the top of the cheesecake should be dark and caramelised and wiggle slightly in the middle.
9. Remove from the oven and let it cool naturally before removing from the mould and refrigerating.
10. Serve in the rustic paper to please your crowd! Enjoy!
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