The beauty of this cheesecake is that it’s so delicious, you can serve it on its own.
Pre-heat the oven to 200C.
Line the base and sides of a 22cm spring form tin with baking paper (glad bake is best). Leave the sides extending 2-3cm above the top.
Cut the cream cheese into small pieces and place in a blender with the other ingredients. Blend until smooth.
Pour into the prepared tin.
Bake for 50-60 minutes until there is a slight wobble in the centre. The top of the cake should be dark brown.
Leave to cool to room temperature before serving (around 2-3 hours).
Make sure you allow enough time for the cake to cool down, it needs around 2-3 hours. It’s best served at room temperature, not from the fridge.
Exclusive recipe created for Lifestyle by Mark Best, AEG Ambassador.
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