Preheat the oven to 200C.
Cut large squares of non-stick baking parchment paper. One square per cheesecake. *The square must be big enough to prevent the cheesecake from overflowing when they're baking.
Add cream cheese and sugar into a mixing bowl (or food processor) and mix/blend until creamy.
Add the egg, salt, heavy cream, and vanilla and blend until creamy.
Add in the flour and stir with a spatula until blended. *Do not use a blender for this step and you don't want to overmix the ingredients.
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. 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. 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.
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. If you're using regular muffin tins (cm depth) then I'd recommend you bake them for 25mins and switch your oven setting to grill and bake until you have the desired colour. Remember you want them heavily browned but to still jiggle once you've removed them from the oven.
Let the cheesecake fully cool to room temperature for 30 mins-1hr. The tops will sink in a bit, but this is perfect if you'd like to fill the indentations with chocolate ganache or a fruit coulis.
Once they've reached room temp, place them in the fridge for a minimum of 2 hours. *You can add the chocolate ganache or a fruit coulis on top before placing them in the fridge or you can do this just before serving - this depends on if you'd like the sauces to stiffen up a bit (which I personally prefer).
