Preheat oven to 200°C. Line a 20cm cake tin with parchment paper and set aside.

In a large bowl, place the cream cheese and beat it for 2 minutes or so until smooth and slightly glossy. Add the caster sugar or icing sugar and continue to beat the mixture to allow the sugar to combine.

In a separate bowl, add the flour and stir in little at the time the cream to create a paste until all the cream is combine with the flour into a thicker cream texture. This will help the cheesecake keep consistency while baking.

Combine the cream mixture in with the cream cheese and add the vanilla and eggs. The mixture should be smooth and fully combined.

Pour the mixture into the prepared tin. Bang the tin on counter once or twice to pop excess bubbles to help create a smooth topping.

Transfer in the oven and bake for 45-50 minutes until the mixture rise high like a souffle mostly the edges and a golden brown coloured light crust is formed. The ideal texture of the cheesecake will be when the centre is still a little wobbly yet firm on the edges and a golden colour topping. do not insert a skewer in the mixture as it will deflate the cheesecake!

Once ready, remove from the oven and set aside for 1 hour or so. The cheesecake will collapse to its final serving size.

Patience is important for this cheesecake as you need to let it settle in the fridge, covered for at least a few hours or preferably 24 hours to enjoy at its best.

Before serving, take the cheesecake half an hour at room temperature to bring the best creamy and fluffy texture cheesecake.

Slice and enjoy.