San Sebastian Cheesecake

Serves 8 or double ingredients for 12-16 people
Ingredients
500g Philadelphia cheese
100g caster sugar
4 eggs, beaten
250g cream, 35% fat (read per 100mL column and if says about 35g fat that is 35%)
1 dessert tbsp corn starch (if Coeliac, look for gluten free corn starch. Corn starch is not always made from corn)
To serve sherry syrup.

Method:
1. Pre-heat oven to 180 degrees fan forced. Line your 20cm cake tin with baking paper. Use a cake tin that you can remove the ring and base separately with a quick release.
2. In a mixing bowl, beat the Philadelphia cheese till light.
3. Then add the sugar, eggs, corn starch and cream slowly.
4. Pour mixture into cake tin. Shake sides gently to even the mixture.
5. Place into oven for 40-45 minutes. The sides will go a dark caramel colour.
6. Once cooked, allow to cool for 20-30 minutes. Leaving the cake in the tin, place in fridge for a further 3.5 hours. If making a double batch with 1kg of Philadelphia, allow to sit over night or 8-hours.
7. Once ready remove from cake tin slowly.
8. Serve with sherry syrup.