560g cream cheese

300ml double cream

125 caster sugar

20g plain flour (optional)

4 eggs

1 tsp vanilla extract

½ tsp fine salt

Rich, creamy, and beautifully caramelised.

Prepare the tin: Double-line a 9-inch (23 cm) spring form tin with baking parchment, making sure the paper comes up above the rim, this helps contain the rise and creates the signature rustic edges. Preheat the oven to 200°C.

Mix the batter: In a large bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Pour in the double cream, salt, and vanilla, and beat until fully combined. If you prefer a slightly denser texture, sift in the flour and fold it through gently.

Bake: Pour the mixture into the prepared tin. Bake for 50 minutes, until the top is deeply golden brown, even slightly burnt, and the centre still jiggles slightly when shaken.

Cool: Let the cheesecake cool in the tin to room temperature; it will sink slightly as it cools. Chill for at least 4 hours (or overnight) before serving.
Once cool, lift it out easily thanks to the double parchment. You can leave it sitting on the first layer of baking paper for serving, it adds to the rustic presentation.

Serve: Peel away the outer layer of paper and slice. Serve at room temperature for the creamiest texture.