Preheat the oven to 230C. Prepare the ingredients.

Grease and line an 18 cm cake pan (with a removable bottom or springform pan) with two layers of parchment paper. About 2 cm of parchment paper should be extended above the edge of the pan.

Use a high-speed good quality blender for the best results.

Put the cream cheese, heavy cream, egg yolks, flour, and salt in a blender.

Blend until smooth and fully incorporated. Scrape the sides of the blender if needed.

Pour the batter into the prepared pan and place it in the oven quickly to avoid losing the heat in the oven. Bake for about 20 minutes, or until the top of the cheesecake is nearly burned and the center is slightly jiggled. Make sure to rotate the pan once or twice.

The cheesecake should rise and nearly burn on the top like caramelized not too dark brown.

You can serve it warm if you like or after letting it to cool at room temperature. You can also chill it in the refrigerator uncovered overnight before serving.

You can serve this cheesecake on its own. Or you can also serve it with some fruit compote, jam, or sauce.