• To start, preheat oven at 240°C for at least 30 minutes. Use this time to also bring your eggs and cream cheese to room temp.
• Line a 6” round cake tin with two layers of parchment paper ensuring it sits at least 1.5-2inches above the rim.

Prepare Batter (Thermomix Method)

• Prepare coffee mixture by stirring instant coffee into warm water. Set aside.
• Beat eggs for 20 secs/Speed 4.
• Add cream cheese then beat 1 min/Speed 5.
• Scrape sides, add 120g sugar and beat 30 secs/Speed 5.
• Remove MC and add vanilla extract & lemon juice through the hole, insert MC back and beat 15 secs/Speed 5.
• Scrape sides, add 270g heavy cream, beat 30 secs/speed 5.
• Scrape then add 20g cake flour and beat 1 min 30 secs/Speed 5 until smooth.
• Pour 500g of classic batter into prepared baking tin.
• Add prepared coffee mixture into mixing bowl with remaining batter, and 1 tsp cake flour then beat 40 secs/speed 5. Scrape sides then carefully pour all of the coffee batter in the center of the classic batter.

Prepare Batter (Stand Mixer Method)

• Prepare coffee mixture by stirring instant coffee into warm water. Set aside.
• Beat cream cheese and sugar on medium speed until smooth - for about 2 minutes. Scrape the sides of mixing bowl.
• Beat in the eggs, one at a time, and beat on medium speed until fully incorporated before adding the next one.
• Add the vanilla and lemon juice and beat until just incorporated.
• In a separate bowl, whisk the cake flour with 70g of the cream until smooth. Add in another 100g of cream and mix to combine. Add in the remaining 100g and mix until smooth. This will ensure a smooth mixture.
• Pour the cream mixture into the cheese mixture whilst the mixer is beating on low until combined. Increase speed to medium and mix for 15 seconds until combined.
• Pour 500g of batter into prepared baking tin.
• Whisk in the 1 tsp of cake flour into the prepared coffee mixture then add into the cheese mixture and beat to combine.
• Scrape sides and carefully pour all of the coffee batter in the center of the classic batter.

To Bake

• Bake at 240°C for 30-35 minutes. When done, remove cake from oven. The surface of your cake should have a dark burnt top. You may do the jiggle test to ensure that the cake is wobbly only in the centre but not too much around the edge.
• Ensure to let cake cool down in the tin, on a wire rack for better circulation for about 2 hours. Remove cake from tin and let it cool down completely on wire rack before serving.
• If you prefer gooey texture, you may enjoy your cake at room temperature. I personally like my cheesecake slightly firm, so I would refrigerate for a couple of hours before indulging.