Preheat the oven to 200℃. In a spring form tin brush a little oil/butter on the sides. Line the tin with two large sheets of baking paper. Make sure the paper is overlapping each other and creates these rustic folds, set aside.

All your ingredients must be at room temperature before you begin. In a large mixing bowl we add the cream cheese and whisk for a few minutes until creamy and soft. Add the sugar and beat again until semi dissolved. We add the eggs one at a time and whisk well. Add the flavorings such as vanilla and meat again.

Add the whipping cream and whisk it in slowly as we want to ensure there are no lumps. Add the flour but sift it in. Fold together and pour the batter into the prepared tin. Bake for 40-45 mins unit the top is colored, the sides are set and the center is very jiggly.

Once the cake is baked, remove it from the oven and it must cool down for at least 3 hours before slicing and serving.

To serve this cake, I like dusting a little cinnamon on the top or grate some fresh lemon zest as well. You could serve it with fresh berries and some hot black coffee.