Baked lemon-vanilla cheesecake

Ingredients

for 6 servings

• Cream cheese (Philadelphia style)400 g (14.1 oz)
• Eggs100 g (3.5 oz)
• Thick crème fraîche100 g (3.5 oz)
• Erythritol50 g (1.8 oz)
• Lemon juice20 g (0.7 oz)
• Vanilla extract5 g

Directions

1. Preheat the oven to 150 °C (302 °F) and line a springform pan with parchment paper.
2. Using a whisk or a mixer, beat the cream cheese with the erythritol until smooth and free of lumps.
3. Beat in the eggs one at a time, mixing well between each addition, then add the thick crème fraîche, the lemon juice and the vanilla extract; mix without working in too much air.
4. Pour the filling into the pan, set it in a large dish and fill that dish halfway up with hot water for a water-bath bake.
5. Bake for 45 minutes: the centre should still wobble slightly while the edges are set.
6. Take out of the oven, leave to cool completely at room temperature, then refrigerate for at least one night before unmoulding and serving well chilled.