Preparation

• Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.
• Press 2 x 40cm/16" sheets of scrunched up baking paper arranged in an "X" into a 20cm/8" springform pan, folding down over the rim.
• Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed until smooth and lump-free.
• Add sugar and beat on low speed for 10 seconds.
• In a separate bowl, whisk about ¼ of the cream and all the flour until lump-free, then pour in the remaining cream while whisking and add vanilla.
• Pour the cream mixture into the cream cheese bowl while mixing on low. Slowly add the eggs, mixing just until combined.
• Pour the batter into the prepared pan, bang the pan on the counter to remove air bubbles, and bake for 45 minutes, checking for a deep golden color.
• Cool in the pan for at least 2 hours on the counter, then refrigerate uncovered for a minimum of 8 hours before serving.
• Release the sides of the springform pan and serve at room temperature or chilled.