Preheat the oven to 230ºc/210ºc fan and line a deep 8” cake tin with parchment paper
Add the cream cheese to a bowl with the sugar and mix
Add the eggs and vanilla and mix again
Sift in the flour and mix through
Pour in the double cream
Pour into the tin
Bake for 35-40 minutes, until ‘burnt’ and very brown on top, and so there is still a considerable wobble in the middle
Leave to cool in the tin for an hour
Set in the fridge for 1-2 hours minimum to firm up slightly or overnight
Serve!
