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Combine all ingredients. Mix until it becomes smooth, being careful not to overmix. Too much air in the batter will affect the texture.
9 inch springform cake tin works best for the quantities given in the recipe.
Ensure parchment creates a lip around the rim for easy removal after cooking.
Tap the tin before cooking to remove any air pockets in the batter.
Cook at 200 celsius for 35 minutes for a soft, custard-like interior. Cook for a further 5 minutes if you prefer the batter to be a bit more set. Adjust temperature by + or - 10 celsius depending on how quickly your cheesecakes browning. It should be a medium brown at the 25 minute mark.
Remove out of the oven and cool at room temp for 2 hours, followed by another 2 hours in the fridge before attempting to remove from the tin and cut.