This recipe was in the paper years ago. I love the contrast between the caramel burnt top and the luscious filling.
Ingredients : What you need
Grease 1 or 2 tins and line with baking paper on base and sides
7 whole eggs
1kg Philadelphia cream cheese
400g castor sugar
1 tablespoon flour
Section 2: Add Numbered Directions
Preheat oven to 220C
Crack eggs and mix
Using an electric mixer mix cream cheese until smooth (harder than it seems)
Add beaten eggs slowly making sure all egg is incorporated into the cheese before adding more.
Add sugar, flour and cream – blend well
Pour into lined cake tins and bake for 50mins (less if making 2 cakes)
Leave to completely cool before taking out of the tin.
Frank Camorra warns that the cake gets a dark look but don’t be scared, it gives it a yummy caramel taste.