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Preheat the oven to 180 degrees Celsius fan.
In a standing mixer or large bowl, add all the ingredients in the order listed above.
Whisk for 2 minutes until the ingredients have fully incorporated and the batter is smooth.
Pour into a pre-lined round cake tin (10 inches) and bake for 1 hour and 15 minutes, or until the top is burnt, increasing the temperature to 200 degrees for the final 15 minutes.
Leave the cheesecake to cool for an hour before placing in the fridge and refrigerating over night. (I recommend doing this for the best result).