Place the cream cheese and icing sugar in a bowl and whisk together until fluffy. I prefer using my kitchen aid for this stage but you can also use a hand-held mixer.
Pour the mixture into your prepared cake tin, knock the cake tin on the countertop a few times to remove any air bubbles, then put it into the preheated oven.
You can serve the cheesecake at room temperature if you like the center slightly creamy - custardy, or refrigerate it for a few hours if you want it firmer.