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Preheat the oven to 220 °C.
Line a ⌀ 15 cm cake pan with parchment paper.
Add the ingredients, one at at time to the creamcheese, folding everything to a smooth mixture after each addition.
Pour the mixture into the prepared cake pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
Bake the cheesecake until the top is just shy of turning black, about 30 minutes at 220 °C. The cake should still be very jiggly in the center when you remove it from the oven.
Let the cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate — preferably overnight.
To slice the cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice. This ensures nice clean slices.