The BBC needs no introduction. It basically won the internet (baking edition) this covid season and for good reason. It looks and IS approachable. Your cake tin is lined with parchment paper that you press down haphazardly into the pan, its crumpled edges peeking out above the cake tin unevenly. A Stepford wife's greatest nightmare, but a messy girl's (Me!) beautiful dream. The rumpled paper cocoons the cheese custard inside and after it's been baked (or burnt), the cake emerges from the oven with intensely burnished bits and edges.
What makes it so appealing? This rugged rusticity draws to mind carnal pleasures that appeal to our base insticts. Burning food over fire, allowing things to get charred so well it teeters on the edge of utter destruction, but since we're the only mammals who have managed to transform cooking into an art and form civilization, we control the process and produce something beautiful instead - its creamy insides like "a wedge of triple-crème Camembert" (this article said it so beautifully). The contrast of yin-yang, this tension and contradiction co-existing in just one slice of heaven.
This is my favourite version, which produces a really creamy texture that's not too sweet and has a nice balance of flavour. I've adapted the recipe from here and here, to form a version that I like best. Disclaimer: My mum likes the recipe from just the second link best but my dad and I prefer this version.
500g cream cheese, softened at room temperature
1/2 teaspoon salt
180g heavy cream
6" round cake pan (3" tall, 6" in diameter)