Burnt cheesecake

Instructions:

1. Preheat the fan forced oven to 210°C (410°F).
2. Make sure both cream cheese and eggs are at room temperature.
3. Line a 9 inch loose bottom pan with plenty of baking paper that it is extended past the edges of the pan.
4. Use an electric mixer to cream the cream cheese with sugar until smooth and creamy.
5. Add eggs one at a time to ensure the egg is emulsified with the mixture.
6. Mix the double cream until well-blended with the mixture.
7. Fold the flour into the mixture gently.
8. Pour the mixture in the lined pan.
9. Bake it for 40 minutes or until the center of the chesse is still wobbly like jelly and slightly burnt on top.
10. Turn off the heat and rest the cheesecake in the fridge over night when it is cool completely at room temperature.
11. Remove the cheesecake from the pan right before it is served.