Basque Burnt Cheesecake

Steps

1. Heat up the oven at 200ºC.
2. On a mixing bowl (stand or hand mixer) beat 600g full fat cream cheese until it's turned into a smooth creamy consistency.
3. Add 180g sugar and continue mixing until it's all well integrated.
4. Beat in 4 large eggs, one by one, waiting until egg N is fully mixed before adding egg N+1.
5. Add 2 tsp Vanilla Extract and 2 tbsp cornflour, keep mixing until it disappears.
6. Add 300ml double cream and keep mixing until you have a homogenous creamy result.
7. Line a round baking tin with abundant baking paper (i.e. so there's a bit of excess on all sides) and grease it up. The mixture is going to rise so you want the excess paper walls to hold it.
8. Pour in the mixture into the tin and put it in the oven.
9. Bake for 40 minutes for a light texture or 50 minutes for a more compact one (keep an eye on it from 30 minutes onwards).
10. The cake should rise and and get a bit of a tan on top. It will still be a bit wobbly in the middle but that's fine. It will set as it cools down.
11. Let it cool down in oven with the door open and then put it in the fridge for at least 4 hours before serving. It's even better if you can leave it overnight.