Add one egg at a time while continuing to mix, only adding the next once the previous egg has been fully incorporated. Once you’ve added the final egg, transfer the mixture into the lined cake tin and, with the help of a spatula, even out the top of the cheesecake. Put the tin onto a baking tray and put the tray in the oven. Bake the cheesecake for 1 hour or until deeply golden brown on top yet still very jiggly in the centre.