Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle.

Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper into a 20cm/8" springform pan, folding down over the rim to hold in place.

Beat cream cheese in a large bowl on medium for 2 minutes until smooth. Add sugar and beat on low for 10 seconds.

In a medium bowl, whisk ¼ of the cream with the flour until lump-free, then slowly pour in remaining cream while whisking.

Slowly pour cream into cream cheese while beating on low, then add eggs while still on low. Stop beating when eggs are incorporated.

Pour batter into prepared pan, bang pan on counter, and pop bubbles with a knife.

Bake for 45 minutes or until the surface is a deep golden brown. It may take up to 65 minutes.

Cool in the cake pan for at least 2 hours on the counter, then refrigerate uncovered for a minimum of 8 hours.

Release the sides of the springform pan, and serve after bringing to room temp for 30 minutes if possible.