Preheat the oven to 450 degrees F (230 degrees C).
Line a cake tin with baking paper, and make sure that the parchment paper is higher than the edge of the cake tin. If your parchment paper isn’t wide enough, line it with two sheets of paper.
Into the blender, add
Cream Cheese (2 cups)
Granulated Sugar (1/2 cup)
Cake Flour (2 Tbsp)
Large Eggs (4)
Heavy Cream (1 cup)
Vanilla Extract (1/4 tsp)
. Blend until smooth.
Use a fine mesh strainer to strain the mixture into a medium bowl. Then pour into the lined cake tin.
Bake for 25-30 minutes or until the top is dark golden brown.
Remove from the oven. Leave the cheesecake at room temperature until warm, then refrigerate for at least 2 hours or overnight.
Slice and optionally serve with
Sea Salt Flakes (to taste)
Freshly Ground Black Pepper (to taste)