Preheat the oven at 210°C (410°F).

Add all the ingredients to a power blender bowl and blend until you reach a silky smooth consistency (you might need to scrape the sides of the blender a few times during the process).

Coat 1 round 8-inch /20 cm hinged tray with baking paper.

Pour the mixture in the tray, making sure to leave at least 1.5 cm / 1 inch from the top of the ring, as it will naturally rise a couple of cm over the top of the tray during baking.

Bake for around 1 hour (up to 1:15h depending on the oven). The cake must result dark on the top but still jiggles when shaken.

Cool down completely to room temperature in the mould; then transfer in the fridge and wait at least 2 hours before serving it.

To serve the cheesecake make sure to have a bowl with hot water and a kitchen paper. Submerge the knife blade (better if not dented) in the hot water and make the cut. Wipe the blade clean with the cloth and repeat the hot water step & blade clean for all the portions we are going to serve. This process will make tidy and neat cheesecake slices.