To make this cheesecake, you’ll need 300g of icing sugar (plus extra for dusting), four 280g tubs of cream cheese, 70g of plain flour, five teaspoons of vanilla bean paste, and five large eggs. In terms of kitchen essentials, you’ll require olive oil, a 23cm springform cake tin, greaseproof baking paper, a large bowl, and a roasting tray.
Before you begin, preheat the oven to 220C. Line the base of the cake tin with baking paper and grease it with olive oil to ensure easy removal of the cheesecake later. Lightly dust the tin with icing sugar for an extra touch of sweetness.
To make the cake mix, sieve the icing sugar into a large bowl and add the cream cheese and vanilla bean paste. Stir these ingredients together until smooth, then whisk in the eggs one at a time. Finally, sieve the flour into the mixture and mix until smooth.
Pour the cake mix into the lined cake tin, wrap the tin in foil, and place it on a roasting tray. Boil a kettle and carefully pour water into the roasting tin, filling it halfway. Place the tray on the top shelf of the oven and bake for about 20 minutes.
