Steps
- Preheat the oven to 425°F / 220°C. Line an 8in / 20cm springform pan, at least 2½in / 6cm deep, with overlapping sheets of crumpled parchment paper extending above the rim.
- Beat 750g of full-fat cream cheese, at room temperature, for 2 minutes, until smooth. Add 1 cup of superfine sugar and beat on low for 10 seconds.
- Measure 1¼ cups of whipping cream. Whisk a little with ¼ cup of all-purpose flour to make a smooth paste. Gradually whisk in the rest, then 1 teaspoon of vanilla extract.
- Slowly beat the cream mixture into the cream cheese on low. Add 200ml of lightly beaten eggs, at room temperature. Stop as soon as combined.
- Pour into the pan. Tap gently on the counter and pop large bubbles. Bake for 45-65 minutes, until deeply golden on top with a wobbly center.
- Cool in the pan for 2 hours, then refrigerate uncovered for at least 8 hours. Unmold and slice.