Vanilla cheesecake

Serves 16

450g plain cream cheese
1 cup (200g) sugar
1 tablespoon cornstarch
3 eggs
3 tablespoons lemon juice
1 teaspoon vanilla essence
½ teaspoon salt
3 cups (750ml) cream, double

Beat cream cheese and sugar with an electric mixer.
Fold in cornstarch, slightly beaten eggs, lemon juice, vanilla essence, salt and cream.

Pour mixture into a well greased and lined 24cm/ 9 in flan tin with a removable base. Wrap in aluminium foil and bake over another tin with 2 to 3 cm of hot water for about 45 minutes.

Rest inside the closed oven for 1 hour.
Remove from oven and set aside for another hour at room temperature.

Refrigerate overnight before turning out.
Serve chilled. Indulge yourself with this delicious and delicate dessert.