Allow all ingredients to come to room temperature.
Prepare your mold using non-stick spray, spraying inside your springform pan. Line the mold with parchment paper, pressing it into the bottom and sides of the pan, and spray again.
Preheat the oven to 425 degrees, low fan if using a convection oven. The high temperature will give the cheesecake its burnt color.
Using the mixer with the paddle attachment, combine all ingredients in the bowl until smooth and creamy.
Pour mixture into springform mold. Cook for 20 minutes, rotating the mold halfway through. Continue baking for another 20-25 minutes.
The cake will rise like a souffle, after the baking time the cheesecake should be jiggly in the center.
Allow the cheesecake cool (it will fall, which is okay). Once cooled and fallen, refrigerate until completely cool before unmolding.
Peel away parchment and serve.