Basque Burnt Cheesecake

Ingredients:
250g cream cheese (room temperature)
60g sugar
130g whipping/cooking/heavy cream - abt 30% to 35% of milk fat
2 eggs (I used abt 62g - but I dun think size of eggs matters for this cake)
10g cake flour (sift)

Method:
1. Preheat oven at 200 degree. (I used top & bottom heat.)
2. Using a mixer, mix cream cheese & sugar till creamy. (Also can be mixed by hand.)
3. While mixing, add in cream, then add in beaten eggs, and cake flour last. Make sure the batter is smooth.
4. Place a piece of baking paper over a 6 inch cake pan, and pour the batter in.
(Make sure the baking paper will not touch the heating element)
5. Bake it at 200 degree for 30mins. (I used the lowest rack).
(If u like it darker, u can increase to 220 degree for the last few mins.)

After baking, it will rise higher than the cake pan, and the middle is still jiggly. It will fall when it is cooled down. You can serve the cake at room temperature, or chill it in the fridge before you serve it.

When you eat it warm, the egg taste is quite prominent. If it is chilled, it is less prominent. So if you like, perhaps you can reduce it to 1.5 eggs.