Spready Burn Cheesecake

1. Preheat the oven to 200⁰ C.
2. Prepare an ordinary round baking pan. Grease with margarine, line with parchment paper. Raise the parchment paper from the rim of the tin about 6-8 cm (dough is very runny and will rise a lot in the oven and then drop back down when cooled). Set aside.
3. Beat the spready prochiz cheese, powdered sugar, salt & vanilla until soft and creamy. Add lemon juice & lemon zest (if using), mix well.
4. Enter the eggs one by one while beating well until the eggs run out.
5. Enter the whipping cream/double cream. Shake well.
6. Enter the flour while sifting. Shake well. The final result is a liquid / runny dough.
7. Pour into the pan. Bake in the oven at 200'C until the surface is charred black. The edges of the cake are set, but the center is still a bit wobbly when you shake the pan. Don't overbake.
8. Cool the cake in the pan at room temperature. When it's really cold, remove it from the pan, peel off the parchment paper. The surface of the cake will go down & slightly concave.
If using a regular baking sheet, the parchment paper is directly pressed into the pan, to make it easier to remove the cake once it is cooked.