If I'm honest, I am not that into cheesecake. But my dad, who visited recently, is. I'd had this recipe bookmarked for a while and was biding my time til he next came to try it out. The thing about cheesecake for me, apart from it being so rich, how fiddly it is to make. Biscuit bases, water baths, chilling time... But this recipe had none of those things. All you had to do was mix together a few ingredients, pour it into a tin, bake til burnt (bonus: no anxiety about that then), let cool to room temperature, and eat. Amazing!
The only slightly tricksy thing about the process is the lining of the tin - because of the eggs, the cake rises a lot (before sinking back down) so you have to use a few pieces of overlapping baking paper to ensure it's contained. Easy really but should you be at all anxious about this, just watch this video of the recipe's creator, Bon Appétit's Molly Baz, making it. If the quantities of cream cheese are horrifying to you (4 bricks!), do as I did and halve the recipe and bake it in a smaller tin. Make no mistake, this is rich, whichever size tin you use, but that's what cheesecake is all about after all. Embrace it.