Baked Soft Cheese Gateau
3 h. 45 min.
Preheat the oven to 150°C (130°C fan) | 300°F | gas 2.
Grease a 7” springform cake tin with the melted butter and line with a round of greaseproof paper on its base.
Meanwhile, beat the cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy; roughly 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute.
Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions. Add the sour cream and mix again until smooth.
Pour into the prepared cake tin and tap gently on the side to release any trapped air bubbles.
Transfer to a roasting tray and half fill the tray with boiling water. Bake for 10 minutes before reducing the temperature to 140°C (120°C fan) | 275°F | gas 1.
Bake for a further 50-55 minutes until a knife comes out clean from the centre then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours.
Once cool, remove from the springform tin and chill until ready to serve.