- 600g cream cheese, at room temperature
- 150g caster sugar
- 3 large eggs, at room temperature
- 300ml double cream, at room temperature
- 1 tsp vanilla bean paste
- Pinch salt
- 30g plain flour
- Pre-heat the oven to 180c.
- Line the cake tin by lining it with two sheets of greaseproof paper. We want it to be a bit rustic, so don’t worry if it’s not perfect. Make sure the paper sits at least 2’’ above the edge of the tin.
- In a large bowl mix together the cream cheese and sugar with electric beaters and keep mixing for 2-3 minutes until really smooth and no lumps remain.
- Add the eggs one by one, beating well between each addition.
- Add the cream, vanilla and salt and beat again until really well mixed.
- Finally sift in the flour and give it one final mix until everything is combined and the mix is silky smooth. Pour the batter into the lined tin and bake in the oven for 45 minutes. The top should be dark, and it should still have a good jiggle to it.
- Leave to cool completely in the tin. It will sink, but that’s what’s supposed to happen so don’t worry.
- When cooled, remove the tin and the greaseproof paper and slice into wedges. The very centre should still be a little soft and custardy.