Ideally, bring the cream cheese at room temperature. This is important to the finished texture of the cheesecake. Preheat the oven to 220o C/gas 6.

Line a round 20-21 cm loose bottemed cake tin with a double-thickness of non stick baking paper (I put a double layer of foil paper as well outside the cake tin). The mixture is very runny, this is normal.

Add all the ingredients in the Thermomix bowl program 30 seconds/speed 5.

Pour the mixture into the prepared tin and bake for 35-45 minutes, (depending on the oven) until browned on top but the centre still a bit wobbly. It will firm up as it cools. Turn off the oven, leave the door slightly ajar and leave it to cool inside. This is what helps give it a silky-smooth texture.

When cool undo the sides of the tin, carefully peel the paper away then invert the cake onto a plate, peel the paper off the base and turn it right side up onto a plate.

Note: if the cheesecake is getting a bit too brown on top just put on top a piece of foil paper to cover it and bake it for 10 more minutes, until it does feel wobbly.

Enjoy!