

Ingredients
21oz Full Fat Cream Cheese
1 2/3 cups Caster Sugar
6 Large Free-Range Eggs
130ml Sour Cream
130ml Double Cream
½ tsp Sea Salt Flakes
1/5 cup Plain Flour
Directions
Begin with the tin prep. Take two sheets of non-stick paper and arrange them perpendicular to each other to line a 7” springform pan. Preheat oven 480F.
Add the cream cheese to the base of a stand mixer fitted with a paddle attachment. Blend on low speed until smooth then add the sugar.
Continue blending until completely dissolved, then crack in each egg, blending until completely combined.
Add the sour cream and double cream and mix until just homogenous. Stop the mixer.
Remove 1 ladle of the cream mixture and add to the sifted flour and salt, combine until smooth then add the whole lot back to the mixer, mix until combined then stop.
Pour the batter into your prepared pan and gently tap to release any air bubbles.
Bake for 29 minutes then remove and allow to cool completely before cutting and serving.
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