Preheat oven to 425°F (220°C). Position rack in the center. Line an 8-inch springform pan with two overlapping crinkled parchment paper sheets, pressing into place.

In a large bowl, beat cream cheese for 2 minutes until completely smooth.

Add sugar and mix on low speed for about 10 seconds—just until combined.

In another bowl, whisk ¼ cup of cream with flour until smooth. Then gradually whisk in the remaining cream and vanilla.

Slowly pour the cream mixture into the cream cheese mixture, mixing on low just until incorporated.

Gradually add the whisked eggs and mix on low until combined. Do not overmix.

Pour the batter into the lined pan. Tap the pan firmly on the counter several times to release air bubbles. Use a sharp knife to pop any visible bubbles on the surface.

Bake for 45–65 minutes until the top is deeply golden brown and the center still jiggles slightly. It will puff up like a soufflé, then collapse as it cools.

Cool in the pan at room temperature for 2 hours. Then chill uncovered in the fridge for at least 8 hours or overnight.

Serve at room temperature for the silkiest texture.