Preheat your oven to 220°C fan or 240°C conventional. Line a 20 cm round cake tin with baking paper, letting it come up higher than the sides. Crumple the paper first so it fits better.
In a large bowl, mix the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Sift in the flour and mix to combine. Slowly pour in the cream and beat until smooth and creamy.
Pour the batter into the lined tin — it will be quite runny. Bake for 30 to 35 minutes until the top is deeply golden and the center still has a good wobble. Keep a good eye on it, it will look slightly 'burnt'.
Let the cheesecake cool at room temperature, then chill in the fridge for at least 4 hours or overnight.
Serve slightly chilled or at room temperature so the middle stays creamy and soft.
