Method

• Preheat oven to 220°C fan-forced. Line a 23cm springform tin with two overlapping sheets of baking paper, pressed into all crevices, with paper sticking 5cm above the rim. Crumple the paper for texture.
• Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each. Add cream, flour, vanilla, salt. Beat until smooth but not aerated.
• Pour into the tin. Tap on counter to release bubbles.
• Bake 45-55 minutes. The top should be deeply caramelised, almost black at the edges. The centre should still wobble like jelly when you nudge the tin.
• Cool in the tin. Chill at least 3 hours (overnight is better) before slicing. Serve at room temperature for the best texture.