Preparation Instructions

• 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, and fold down over the rim to hold in place.
• Beat the cream cheese in a large bowl on medium speed for 2 minutes, until smooth and lump-free.
• Add sugar and beat on low speed for 10 seconds.
• In a separate bowl, whisk ¼ cup cream with the flour until lump-free, then slowly pour in the remaining cream while whisking.
• Whisk in vanilla. Slowly pour the cream mixture into the cream cheese bowl while beating on low.
• Slowly add the eggs while the beater is still on low. Stop beating as soon as eggs are incorporated.
• Pour into the prepared pan, bang the pan on the counter, and pop any bubbles that rise to the surface.
• Bake for 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes.
• Cool in the cake pan for at least 2 hours, then refrigerate uncovered for a minimum of 8 hours.
• Release the sides of the springform pan, lift off the base using the excess paper overhang, and serve.