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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.
Beat the cream cheese and sugar until smooth, then add the eggs one at a time.
Mix in the cream, vanilla and salt, then sift in the flour and fold until smooth.
Line a tin with parchment, letting it come up above the rim in rough folds.
Pour in the batter and bake in a very hot oven until the top is deeply browned and the middle still wobbles.
Let it cool so the centre settles into a soft creamy custard.
