1 Before you begin, make sure all of your ingredients are at room temperature. This is crucial to ensure the cheesecake cooks evenly. If they are not at room temperature, you risk having a completely burnt top with runny cheesecake once baked. Preheat the oven to 220 degrees, or 200 if using a fan oven. Grease and line a 20cm x 20cm high-sided square tin with parchment paper, ensuring that the parchment paper comes up and hangs over the sides. This will make it easier to remove the cheesecake later.

2 If you don't have a square tin, you can bake the cheesecake in a round, high-sided 20cm springform tin.

3 In a large mixing bowl, or in the bowl of a stand mixer, beat the cream cheese and sugar until smooth and well combined.

4 Add the eggs, one at a time, beating well between each addition. Once all of the eggs are added and the mixture is well combined, add the salt and vanilla extract, if using.

5 Pour in the cream, mix well and then sift in the flour, beating well until everything is completely smooth. Scrape down the sides of the bowl and pour the cheesecake mix into the prepared tin.

6 Bake in the preheated oven for 50 minutes until bronzed and golden brown, with a little jiggle in the middle. The cheesecake will continue to firm up and set as it cools.

7 Remove the cheesecake from the oven; it will have puffed up but will sink and deflate in the middle as it cools. Place the tin on a wire rack to cool at room temperature for at least three hours, or in the fridge if you want to speed up the setting time. Cut the cheesecake into 10 bars to serve. If using a round tin, cut into wedges.

8 The cheesecake is best eaten at room temperature, but it can be kept in the fridge for a few days, or frozen if desired.