Step by step
1
Preheat oven to 240°C fan-forced. Line base and side of a 22cm springform tin with two pieces of baking paper, extending paper 5cm above the rim of the tin (see note, right). 2
Beat 1kg room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth. Gradually beat in 500ml pouring cream until just combined, occasionally scraping down the sides of the bowl.
Add 270gm caster sugar and 1 tsp fine salt; beat for 2 minutes. Add 20gm each sifted plain flour and cornflour, and 2 egg yolks; beat until incorporated. Add 5 room temperature whole eggs (60gm each), one at a time, beating after each addition, until just combined (3 minutes). 3
Sieve mixture into prepared tin and level. Bake on the middle shelf of the oven until top is deeply caramelised (40-45 minutes). Reduce temperature to 150°C and bake until cheesecake is cooked but has a slight wobble in the centre (15 minutes). Transfer to a wire rack and cool completely before slicing.