Preheat oven to 230°C fan-forced (250°C conventional) and line a 24cm springform cake tin. 

Beat cream cheese and sugar in a large bowl of an electric mixture, using the whisk attachment, until light and fluffy. Add eggs, one at a time, beating until combined. Add crème fraîche and a pinch of salt. Beat until just combined. 

Pour the mixture into the prepared cake tin. Bake for about 30-35 minutes, or until the top is very dark brown and almost burnt, but there's still a slight wobble in the centre. Remove. Stand cheesecake in pan on a wire rack for 1 hour.

Refrigerate for at least 6 hours, or overnight until chilled. 

Remove cheesecake from fridge about 45 minutes before serving. Remove from pan and cut into wedges.