Step 1

Preheat oven to 500°F (260°C). Spray the interior of a 7-inch round spring form cake pan or a solid one-piece 7 inch round cake pan with cooking spray and then line it with a large enough sheet of parchment paper so that it completely covers the interior of the cake pan. Press the parchment paper as much as possible into the sides of the pan so that it sticks to the sides of the pan and doesn’t cause too many indents in the final cake. You must line your cake pan with a single sheet of parchment paper if using a springform pan because otherwise, the batter will leak through. The cake is supposed to look rustic.

Step 2

Add all ingredients to a food processor. Blend on high speed until you have a smooth batter. Pause a few times to scrape the sides of the food processor with a spatula to make sure all the ingredients are incorporated.

Step 3

Pour the batter into the prepared cake pan. Place the cake into the oven and bake for about 15-18 minutes or until the edges turn a dark brown and puff up. Watch the cake carefully during the last few minutes of baking so that it doesn't burn. The center will still be quite jiggly, more pale in color and slightly sunken in. Do not wait for the center to be fully cooked. The cake is not supposed to be set in the center. Also, the edges of your cake will burn if you cook it too long.

Step 4

Let the cheesecake cool and set before eating. As it cools, the sides will deflate a little so that the cake surface becomes even. The cake can be enjoyed soon after it is fully cooled but for the best flavor I recommend refrigerating the cake for a few hours. This helps the flavors develop better and it also will help the cake set firmer so that it is easier to cut and serve. Store any uneaten cake in the fridge.