Burnt Basque Cheesecake

Small size, double recipe for larger cake

370g cream cheese, softened

1/2 cup caster sugar

2 large eggs 

3/4 cup thick cream

1 teaspoon vanilla 

3/4 tablespoons flour 

Preheat oven to 220°C (425°F). Line a 22cm (8½ inch) round springform cake tin or a 22cm (8½ inch) skillet with 3 large pieces of overlapping non-stick baking paper, ensuring paper comes above the rim+. Place the cream cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined. Add the cream and vanilla and beat until just combined. Sift in the flour and beat on a low speed, until thick. Pour into the prepared tin and bake for 15 minutes, then rotate and bake for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top, but still have an extreme jiggle in the middle. Once out of the oven, allow to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled.