- Finished in: 60
Ingredients
- 750g cream cheese
- 200g caster sugar
- 4 eggs (size 7)
- 300ml cream
- 30g plain white flour
- 2 lemons, zested plus 1 tbsp lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 200g blueberries, fresh or frozen
Method
Preheat oven to 210 C. Scrunch a piece of baking paper and loosley line at 22cm springform cake pan. Making sure the paper is well above the rim.
In a large bowl beat cream cheese and caster sugar with an electric mixer until smooth and fluffy.
Mix in the eggs.
Mix the flour to a loose paste with 1/4 cup of the cream.
Stir the flour and cream, remaining cream, lemon zest, lemon juice, vanilla and salt into the cream cheese mixture.
Pour the batter into the lined tin and evenly scatter with blueberries.
Bake for approximately 45 minutes until the top is puffed and deeply bronzed and the centre is still loose and wobbly.
Remove from the oven and cool completely at room temperature in the tin and then refrigerate overnight.
Remove from the tin and carefully peel off baking paper. Dust with icing sugar if you want to.
Cut into small portions with a hot knife.
