First, line a 7-inch cake tin with greaseproof baking paper, making sure the paper is above the edge of the cake (the tin will be really full). Preheat the oven to 220°C.

Make the caramel by adding 3/4 of the sugar to a pan and heating it slowly until you have a dark caramel. Add in the double cream and stir until you have a smooth caramel. Add the salt then allow to completely cool.

In a bowl, cream together the cream cheese and the remaining caster sugar. Next, sieve in the flour and mix until it’s combined with no lumps. Now beat in the eggs, one at a time, until the batter comes to a nice smooth consistency.

Once the caramel sauce is cool, add it to the cream cheese and then stir until it's fully incorporated into the mix.

Add the mix to the lined tin and bake in the oven for 30 mins

Remove from the oven and allow to fully cool (3-4 hours) before serving to allow the middle to settle.