“The beauty of this cheesecake is that it’s so delicious, you can serve it on its own. Make sure you allow enough time for the cake to cool down, it needs around 2-3 hours. It’s best served at room temperature, not from the fridge,” says Mark.
1kg Philadelphia cream cheese (room temperature)
6 whole eggs
335 gms castor sugar
400 gms sour cream
Zest 2 lemons
2 tablespoons cornflour
½ tsp salt