This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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For greasing
soft butter
600g
cream cheese, at room temperature
175g
caster sugar
3 large
eggs, room temperature
300ml
whipping cream, room temperature
1 tbsp
plain flour, sifted
400ml
water
For greasing
soft butter
21oz
cream cheese, at room temperature
6.13oz
caster sugar
3 large
eggs, room temperature
10.5fl. oz
whipping cream, room temperature
1 tbsp
plain flour, sifted
14fl. oz
water
Utensils
Step 1
Using some soft butter, grease Multi-Purpose Tin. Line the base and side of tin with a layer of baking parchment, so it comes a few centimeters above the rim. Press paper into tin
Step 2
In a large bowl, or using a stand mixer, beat cheese and sugar together until smooth, beat in eggs, one at a time, making sure they are well incorporated. Then beat in cream and flour
Step 3
Pour the mixture into prepared tin
Step 4
Add water to cooking pot. Place top tier of reversible rack in pan, turned so that it sits higher in pot. Place cake tin on the top, close the lid and move slider to the COMBI-STEAM position. Select STEAM BAKE and set time to 30 minutes and temperature to 150˚C. Press START/STOP to begin cooking (the display will show PRE for approximately 20 minutes as it steams, then the timer will start counting down)
Step 5
It will still be very wobbly when cooked and should test approximately 65°C with a probe
Step 6
Allow the cheesecake to cool down in tin, (it may sink upon cooling). Chill in the refrigerator before serving
Using some soft butter, grease Multi-Purpose Tin. Line the base and side of tin with a layer of baking parchment, so it comes a few centimeters above the rim. Press paper into tin
For greasing
soft butter
600g
cream cheese, at room temperature
175g
caster sugar
3 large
eggs, room temperature
300ml
whipping cream, room temperature
1 tbsp
plain flour, sifted
400ml
water
For greasing
soft butter
21oz
cream cheese, at room temperature
6.13oz
caster sugar
3 large
eggs, room temperature
10.5fl. oz
whipping cream, room temperature
1 tbsp
plain flour, sifted
14fl. oz
water
Step 2 of 6
In a large bowl, or using a stand mixer, beat cheese and sugar together until smooth, beat in eggs, one at a time, making sure they are well incorporated. Then beat in cream and flour
For greasing
soft butter
600g
cream cheese, at room temperature
175g
caster sugar
3 large
eggs, room temperature
300ml
whipping cream, room temperature
1 tbsp
plain flour, sifted
400ml
water
For greasing
soft butter
21oz
cream cheese, at room temperature
6.13oz
caster sugar
3 large
eggs, room temperature
10.5fl. oz
whipping cream, room temperature
1 tbsp
plain flour, sifted
14fl. oz
water
Step 3 of 6
Pour the mixture into prepared tin
For greasing
soft butter
600g
cream cheese, at room temperature
175g
caster sugar
3 large
eggs, room temperature
300ml
whipping cream, room temperature
1 tbsp
plain flour, sifted
400ml
water
For greasing
soft butter
21oz
cream cheese, at room temperature
6.13oz
caster sugar
3 large
eggs, room temperature
10.5fl. oz
whipping cream, room temperature
1 tbsp
plain flour, sifted
14fl. oz
water
Step 4 of 6
Add water to cooking pot. Place top tier of reversible rack in pan, turned so that it sits higher in pot. Place cake tin on the top, close the lid and move slider to the COMBI-STEAM position. Select STEAM BAKE and set time to 30 minutes and temperature to 150˚C. Press START/STOP to begin cooking (the display will show PRE for approximately 20 minutes as it steams, then the timer will start counting down)
For greasing
soft butter
600g
cream cheese, at room temperature
175g
caster sugar
3 large
eggs, room temperature
300ml
whipping cream, room temperature
1 tbsp
plain flour, sifted
400ml
water
For greasing
soft butter
21oz
cream cheese, at room temperature
6.13oz
caster sugar
3 large
eggs, room temperature
10.5fl. oz
whipping cream, room temperature
1 tbsp
plain flour, sifted
14fl. oz
water
Step 5 of 6
It will still be very wobbly when cooked and should test approximately 65°C with a probe
For greasing
soft butter
600g
cream cheese, at room temperature
175g
caster sugar
3 large
eggs, room temperature
300ml
whipping cream, room temperature
1 tbsp
plain flour, sifted
400ml
water
For greasing
soft butter
21oz
cream cheese, at room temperature
6.13oz
caster sugar
3 large
eggs, room temperature
10.5fl. oz
whipping cream, room temperature
1 tbsp
plain flour, sifted
14fl. oz
water
Step 6 of 6
Allow the cheesecake to cool down in tin, (it may sink upon cooling). Chill in the refrigerator before serving
