Related recipe: Kingston Biscuit Cheesecake
585 g cream cheese, at room temperature
4 eggs, at room temperature
245 g caster sugar
290 ml thickened cream (minimum 35% fat)
3 tablespoons cornflour
pinch of salt flakes
Preheat the oven to 200°C (fan-forced). Grease a 23 cm springform tin and line with crushed baking paper, extending it 2 cm over the edge.
Beat the cream cheese until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the sugar, then the cream.
Pour the batter into the prepared tin and tap gently on the bench to remove any air bubbles. Rest for 5 minutes, then bake for 55 minutes or until the top is dark brown and a skewer inserted in the centre comes out clean. Switch off the oven and leave the cheesecake inside to cool to room temperature. (This is important– if you try to remove the cheesecake from the tin while its still warm it may collapse.)
Remove the cheesecake from the tin and serve. It will keep in an airtight container in the fridge for 1–2 days, but bring it back to room temperature before serving.