Preheat oven to 220C/425F.

Press 2 sheets of baking paper inside a 23cm/9-inch Springform Pan and fold over the rim to hold in place. The baking paper doesn't need to be neat.

In a medium bowl, add ½ cup cream and all the flour. Stir together until lump free then slowly pour in the remaining cream while whisking with and electric whisk. Whisk on low speed for about 1 to 2 minutes until thickened but still pourable, (you're not making whipped cream). Set aside.

In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until combined.

Slowly pour the cream into the cream cheese while the whisk is running on low just until combined. Then slowly pour in the eggs while the whisk is still running on low. As soon as the eggs are incorporated, stop beating to minimize getting bubbles in the batter.

Pour into prepared pan. Bang the pan on the counter top a few times. If any bubbles rise to the surface, pop them with a small sharp knife.

Bake for 45 minutes, until surface is a deep golden brown. If it takes longer that's fine it won't affect the cheesecake. The centre will still be wobbly and the cheesecake will rise like a soufflé. When ready, open oven door and leave it there for 10 minutes before removing to counter top. Cool in the pan for 2 hours (it will sink, that's normal). Then refrigerate for a minimum of 8 hours, uncovered or overnight.

Once rested, release the sides of the pan and remove from pan. Fold down the paper and bring to room temperature before serving. Eat as is - doesn't need cream or fruit.

Enjoy!