asado’s Cheesecake Recipe
115g Castor Sugar
165ml Thickened Cream
15g Plain Flour
300g Cream Cheese
The zest of 1 lemon
Pre-heat your oven to 200c fan forced and line a standard spring form cake tin.
In a stand mixer with a paddle attachment, add cream cheese and sugar and beat on medium until smooth.
Continuing to mix, add each egg one at the time ensuring that the previous egg is fully incorporated before adding another.
Once all of your eggs are combined, add the thickened cream, lemon zest and brandy.
Beat until just combined and then gently pour into the cake tin.
Bake for 15 minutes at 220c then turn down the oven to 180c and bake for a further 15 minutes.
Be sure to check the colour of the cheesecake as you want it to be dark brown, there should also be a tiny wobble.
If your cheesecake is too wobbly, allow 5 more minutes in the oven at 180c.
Remove from the oven allow to cool completely on a bench before taking it out of the tin.
Serve on its own, or with whipped cream and a sprinkle of fresh lemon zest.
Cheesecake is best eaten the day you make it and make sure to refrigerate any leftovers. Unlikely.