Step 1

Preheat the oven to 325°F (160°C). Lightly grease a 6-inch round cake pan or springform cake pan and line the bottom with a parchment round.

Step 2

Blend all ingredients in a blender until smooth and creamy. Scrape down the sides to ensure no lumps remain.

Step 3

Pour the mixture into the prepared pan.

Step 4

Place the pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the cheesecake pan. Bake for about 40 minutes, or until the center is set. The surface may be lightly browned. The surface of the cake will not look like traditional cheesecake but it still will taste creamy inside.

Step 5

Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight). If desired, you can decorate the cake before serving. Store any uneaten cheesecake in an airtight container in the fridge or freezer.