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Preheat your oven to 200°C (fan).
Grease an 8-inch round tin with butter and line it with baking parchment.
In a large bowl, whisk the cream cheese, caster sugar, eggs, double cream, vanilla extract, plain flour, and salt whisking between each addition.
Pour the batter into the prepared tin. Bake for 50 minutes.
Allow the cheesecake to cool completely in the tin. Once cooled, transfer it to the fridge to chill for at least 2 hours before serving.