• 650g low fat cream cheese, softened
  • 220g caster sugar
  • 300ml double cream
  • 2 tsp vanilla extract
  • A pinch of salt
  • 4 large eggs, room temperature, whisked
  • 1-2 tbsp icing sugar (optional)


  1. 1

    Preheat oven to 200°C and line a 20cm springform cake tin with a large circle of baking paper making sure that the paper goes just above the rim on the sides

  2. 2

    Whisk the cream cheese until smooth. Add the sugar, cream, vanilla and salt, and whisk until smooth. Add the eggs and mix until incorporated

  3. 3

    Pour into the prepared tin and tap gently against the work surface to remove any air bubbles. Bake for around 50 minutes, until the top browns. If you need to, increase the oven temperature to 230°C and bake for 10 minutes to brown it further. Cool completely and refrigerate. Dust with icing sugar to serve if you wish. 

Nutritional Details

Each serving provides
  • Energy 5405kj 1291kcal 65%
  • Fat 19.0g 27%
  • Saturates 11.0g 55%
  • Sugars 23.0g 26%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 4543kj/1085kcal

Each serving provides

24.0g carbohydrate 0.0g fibre 11.0g protein

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