METHOD

1. Heat the oven to 220°C (425°F). Line a 22cm (8½ inch) springform pan, with inverted base, or a 22cm (8½ inch) skillet with 3 large pieces of non-stick baking paper overlapping, ensuring paper comes above rim+.  
2. Place the cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined. 
3. Add cream and vanilla and beat until just combined. Sift in flour and beat, on a low speed, until thick. Pour into the prepared pan and bake for 15 minutes then rotate and cook for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top but still have an extreme wiggle in the middle. 
4. Once out of the oven, leave to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled. Serves 10

+ The triple layer of baking paper that comes high above the tin protects the sides from burning. 

++ We used one quantity of the cheesecake mixture to make 2 smaller cheesecakes. These were made in 2 x 16cm (6 inch) skillets. Bake for 8 minutes, rotate then cook for a further 10 minutes. We used Lodge Cast Iron skillets from Hale Imports.

Photography: Chris Court