1- Preheat the oven to 210°C (high heat with fan, if available).
2- Line a 20 cm cake pan with parchment paper, making sure the paper rises above the edges — the cake will puff up while baking.
3- In a large bowl, beat the cream cheese and sugar using an electric mixer until smooth.
4- Add the eggs one at a time, mixing well after each addition until fully incorporated.
5- Add the cream and vanilla, and mix until combined.
6- Finally, add the flour and mix just until smooth with no lumps.
7- Pour the mixture into the prepared pan and bake for 40–45 minutes, or until the top is a deep golden brown. Don’t worry if the center is a little jiggly that’s perfect.
8- Let the cheesecake cool at room temperature, then refrigerate for 4–6 hours (or overnight) before serving.