Step 1

Preheat oven to 400°F/200°C, combi steam setting. If your oven has variable steam settings, select 30% (if not, don't worry! Just set to combi steam at the correct temperature and the oven will take care of the humidity for you).

Step 2

Use two layers of parchment paper (baking paper) to line a 9 inch (23cm) round springform pan, overlapping the two layers and scrunching them into the pan and up the sides. I do this by scrunching the paper into a ball and then flattening it out again so it's more flexible to push into the pan. You don't need to get the paper smooth, it should be 'intentionally rustic'.

Step 3

Put the cream cheese and sugar into a stand mixer with the paddle attachment fitted. Mix on medium speed until well combined and smooth, scraping down the sides as necessary.

Step 4

Add the eggs, one at a time, with the mixer running. Mix each one in completely before adding the next.

Step 5

Add the remaining ingredients and mix on low speed until completely combined. Don't mix longer than necessary as you don't want to aerate the mixture too much.

Step 6

Pour the batter into the prepared pan and place into the preheated oven. Cook until the cheesecake is dark brown on top, puffy and very wobbly, approximately 55 minutes.

Step 7

Cool the cheesecake to lukewarm on the counter; it will sink significantly in the center as it cools, this is normal.

Step 8

Refrigerate the cheesecake for at least 8 hours or overnight to set. It needs to be completely cold before serving.

Step 9

To serve, slice with a hot knife, cleaning the blade between each cut to get nice clean slices.