Preheat the oven at 230℃. Put two pieces bakery paper in the cake mould. My cake mould is 6''.

Put 250g cream cheese in room temperature until it is very soft. Recommend spreadable cream cheese. It is easier and no need to take from the fridge in advance.

Mix 60g caster suger with cream cheese via electronic mixed until it's smooth. Refer to below picture for the smooth status.

Put one egg and mix until it is smooth again. Then put the second one.

Mix 8g cake flour or plain flour until it's smooth.

Put in the middle of the preheat oven. Turn to 220℃ and bake for 25 minutes. Turn on the fan mode and bake for another 5 minutes to get the burnt top. It must be burnt! If you like the firm texture, add more time and don't turn on the fan mode. My version is very soft.

Take out from the oven and put in the fridge after it cools down. Don't take it out from the mould until it fully cools down. Better to eat after chilling for 4 hours. But you can eat when it is hot.