1 tub Lancewood (230g) medium fatcream cheese cold1 tub fresh cream (250ml) cold½ cup white sugar2 eggs cold⅛ cup flour (15g)
Makes 2 (4 inch) mini cheesecakes. Preheat the oven to 230 °C, fan assisted. Mix all of the ingredients together with electric beater or immersion blender until smooth. Allow to rest for about 20 minutes. Pour into two greased 4 or 6 inch springform pans. Place on another tray in case of leakage. Bake the cheesecakes until the tops are dark golden brown, nearly black. This took about 28 minutes in our oven. Check at 20 minutes! Allow to cool in the switched off oven with the door ajar. They should still be a bit jiggly in the centre. Allow to cool completely then refrigerate overnight in a sealed container.To slice, use a sharp knife and dip it in boiling water. Clean and heat the knife with the hot water between each slice. Make sure to wipe dry! Serve plain or with fresh fruit and dark chocolate ganache. It really doesn't need anything!
INFO & TIPS
I would add a little lemon juice next time. This was easy, unusual and delicious!