Ingredients
1kg cream cheese
1½ cups caster sugar
Finely-grated zest of 2 lemons
2 tsp vanilla paste
1 tsp freshly-grated nutmeg
8 free-range eggs
1/3 cup plain flour
400ml thickened cream
Fresh fruit, to serve
Method
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Preheat oven to 210°C fan-forced (230°C conventional). Combine the cream cheese sugar, zest, vanilla and nutmeg in the bowl of a food processor and purée until very smooth. Add the eggs one at a time, scraping down after each addition, then mix in the flour. Fold in the cream.
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Spoon into a lined 24cm cake tin and bake for 20 minutes on a preheated baking tile or pizza stone. Reduce heat to 190°C fan-forced (210°C conventional) and bake for a further 40 minutes. Cool completely before serving, then serve with fruit.
