Instructions

1. Preheat the oven to 400F (200C).
2. Cut large squares of non-stick baking parchment paper.
3. Add cream cheese and sugar into a mixing bowl or food processor. Blend until creamy.
4. Add the egg, salt, heavy cream, and vanilla and blend until creamy.
5. Sprinkle in the flour and stir with a wooden spoon until blended.
6. One at a time, add the parchment paper to a muffin pan. Use your fingers to press the baking parchment paper down as best as you can into the edges of the muffin pan.
7. Fill each muffin round with enough cheesecake mixture to reach just below the top of the pan. Use a small spoon to press the cheesecake mixture into the crevices of the paper.
8. Before placing the muffin pan in the oven, shake the pan a bit or bang it lightly on the countertop to remove any excess air bubbles.
9. Place in the oven for 30-45 minutes. Start watching at the 25-minute mark. They are ready when the tops are browned but not burnt, despite the name of the dish.
10. Let the cheesecake fully cool to room temperature for 30 minutes. The tops will sink a bit, but this is okay.
11. Chill in the refrigerator for at least two hours before serving.
12. Remove each cheesecake from the muffin pan and serve with the paper on.