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A crustless cheesecake baked hot so the top goes deep brown while the middle stays soft and creamy. Rustic and rich. Serves 8.
Let the cream cheese come to room temperature, then beat it with the sugar for 2-3 minutes until completely smooth with no lumps. Add the 4 eggs one at a time, beating well after each, until glossy.
Mix in the 240 ml cream, the vanilla and the salt until smooth, then sift in the flour and gently fold it through until the batter is silky and lump-free.
Line a 23 cm springform tin with two sheets of parchment, pressing them into the base and letting them stand up above the rim in rough folds.
Pour the batter into the tin and bake in an oven preheated to 220°C for 50-55 minutes, until the top is deeply browned, almost burnt, and the middle still wobbles when you shake the tin.
Leave the cheesecake to cool in the tin for at least 1 hour, so the centre settles into a soft creamy custard. Serve at room temperature.
