Baked Cheesecake

Huey

1 kg cream cheese, softened
1 tspn finely chopped lemon zest
1 tspn vanilla essence
300 gm caster sugar
6 eggs, broken into a bowl
3 tbsp plain flour
2 tbsp apricot jam

Preheat oven to 170°C. Beat cheese for 1-2 mins until smooth. While continually beating, add lemon zest and vanilla. Then increase speed and add caster sugar, a tablespoon at a time. Scrape down the sides of bowl and add one egg at a time, beating on low speed to begin with and then increasing. Then lower speed and add flour, a tablespoon at a time, increasing speed gradually after each addition. Beat on high speed for 2 mins. Line a 24 cm springform tin with baking paper, place on a baking tray and pour in mixture. Bake in oven for about 30 mins, until just set. Then allow to cool for about 15 mins. While cake is still warm, boil apricot jam with a little water to thin out. Then lightly brush on cake as a glaze.