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

Pan prep – Press 2 x 40cm/16"sheets of scrunched up baking/parchment paper arranged into a 20cm/8" springform pan (6cm / 2.5" tall), and fold down over the rim to hold in place. You'll need to scrunch/pleat to fit which creates the signature rustic sides & it also prevents sides from overcooking. It's ok if the paper doesnt stick to the sides or base as the batter will weigh it down later.

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. Beat until JUST incorporated.

Add about 1/4 of the cream and all the flour into a separate bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. This should be pourable. Note: Be careful not to pour in too much cream at the beginning to avoid flour lumps.

Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter.

Pour into the prepared pan. To remove any air bubbles, lightly tap or bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. Repeat 3 to 5 times if needed.

Bake for 45 minutes or until the surface is a deep golden brown or amber looking (but not burnt at the edges). Baking time varies as it can take up to 65 minutes depending on your oven so keep a close eye on it for the last 15 minutes. The centre of the cake will still be wobbly and the cake will rise like a soufflé but it will sink once chilled.

Note: Go by surface colour to tell when it’s done. The center should be jiggly soft like jelly. This jiggly part will firm up once refrigerated. If the center is not jiggly soft, very likely it's overcooked resulting in dry cheesecake. Again, pls know that the baking time differs from 45 minutes to 65 minutes depending on oven brands so we rely on the surface colour of the cake.

Cool in the cake pan for at least 2 hours on the counter. The top part of the cake will sink but again, it's normal. Then refrigerate/chill overnight for a minimum of 8 hours, uncovered.