1. Preheat oven at 240 degrees C
2. Mix cream cheese with sugar until smooth
3. Mix in eggs one by one
4. Mix in vanilla extract
5. Mix in double cream
6. Sift in flours and mix until all is well combined
7. Line you baking tin with baking paper (I like to crunch it up so that it’s easier to fit)
8. Pour the batter into the tin. Tap the tin onto the counter to burst any bubbles. (Optional: for a super smooth batter you can pass this through a sieve)
9. Bake for 30 minutes at 220-240 degrees C on the lower rack (adjust accordingly if your cake is turning too dark)
10. Take out of oven and leave to rest for at least 2 hours. Though very tempting, do not remove your cheesecake from the tin at this point or it will collapse! It would have risen and crack a bit during the baking but will deflate nicely once fully cooled down. Leave it in the fridge overnight for a firmer texture.

* The ingredients used above will yield a gooey lava-like texture when consumed at room temperature. Adjust accordingly if you prefer a firmer texture. You can add more cornflour (to thicken the batter) and swap the cream with more cream cheese, or bake for a bit longer (~5mins)