There’s no need to baby this beauty.
Skip the water bath, blast it on high, and be prepared to wow your dinner guests.
A consistent oven temperature is key here to avoid over-baking, which could lead to a grainy texture.
Photo: Jennifer Causey
So no peeking while the cheesecake bakes!
For a gluten-free cheesecake, simply swap in an all-purposegluten-free flourblend.
This recipe was developed by Marianne Williams.
Line pan with two sheets of parchment paper, leaving about 2 inches of overhang all around.
Add eggs, 1 at a time, and beat on low just until incorporated.
Beat on low until smooth, about 30 seconds.
Sprinkle on flour and beat just until incorporated.
Transfer to prepared pan and place on middle rack in oven.
Let cool in pan on a wire rack for about 1 hour.
Cover and chill for at least 4 hours before serving.
