Place tin in freezer to chill. Pre-heat oven to 160°C or 320°F.
In a mixing bowl, (apart from the eggs) add the filling ingredients and mix together using an electric beater. Then add 1 egg to the bowl at a time, slowly mixing the filling into a creamy consistency.
Take base out of the freezer and fill the tin with the cheese mixture. Wrap base of tin in aluminium foil then place on an oven tray with shallow water. Bake in the oven for 50 minutes.
When finished, open the oven door slightly and place folded towel to keep the door ajar allowing the cake to cool down slowly for 30 mins. Then place into the fridge to chill for 30 mins.
per serving: total carbs 8g | protein 8g | fat 35g