PREPARATION

1. Line a 6-inch cake pan with 2.5-inch sides with baking paper. Then you can use your hands to crease the sides to hold its shape and trimmed to have an overhanging amount of 1.5-inch.
2. Place a rack in middle of oven; preheat to 480°F (250°C).

For the Cheese Cake Mixture

1. In a large bowl, beat sugar and cream cheese together until smooth.
2. Add the eggs, one at a time, beating after each addition. Add vanilla extract and stir.
3. Sift flour evenly over cream cheese mixture and stir gently until incorporated.
4. Add the heavy cream and stir until mixture is very smooth.
5. Strain the mixture and pour into prepared pan. Place round baking pan onto the middle oven rack.
6. Bake at 480°F (250°C) for 20 mins until top is dark amber and the center still jiggles like it is completely liquid.
7. Let cool on a wire rack at room temperature and refrigerate overnight.