500g cream cheese
3/4 c sugar
3 large eggs
1c heavy cream
1t sea salt
1t vanilla essence
1/4 c bakers flour
- line a 10 inch baking tin with parchment paper, using butter or spray oil to help it stick to the tin
- Beat sugar and cream cheese until smooth and sugar has disolved
- add eggs one by one, beating until smooth each time, then add cream, salt and valilla
sift in flour, folding and then beating until smooth
pour batter into prepared tin, and bake at 220 degrees C for about 60 minutes or until the top is nicely burnt while the middle remains wobbly.
pull out of oven, the cake will drop dramatically, leave in tin to cool. Once cooled remove from tin and leave for about an hour before eating, traditionally serve with sherry.
- 1x 10″ baking tin
- mixing bowl or stand mixer
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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