Preheat the oven to 200°C/400°F/Gas mark 6

Grease an 8-inch (23cm) springform tin and grease line it with parchment paper, leaving 2-3 inches (5-7.5cm) overhanging the top of the tin. (You can cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease.)

In a large mixing bowl, using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the caster sugar and cream cheese until smooth. (I did this by hand with a wooden spoon)

Add the salt and combine

In a medium-size measuring jug, lightly whisk the eggs and pour - little by little - into the cheese & sugar mixture stirring throughout until completely combined

Whisk in the cream

Sift the flour over the mixture and gently fold it in

Pour the mixture into the prepared tin and bake for 50 minutes, or until caramelised and almost burned-looking on top. This can really vary oven to oven, so it helps to have your eye on the cheesecake from 50 minutes forward. The centre will still be quite jiggly, but the cheesecake is ready

Allow to cool completely in its tin on a wire rack, remove the outer part of the springform and gently peel away the parchment paper

Slice and serve at room temperature