Step 1

Preheat oven to 400°F. Spray the interior of an 8-inch round springform pan with cooking spray and then line it with a large enough sheet of parchment paper so that it completely covers the interior of the cake pan and also comes up 2 inches above the pan. (You can trim the edges that are too high with scissors.) Press, pleat and crease the parchment paper as needed so that it sticks to the interior edges.

Step 2

In the mixing bowl of a stand mixer, add cream cheese and sugar. Beat with paddle attachment at medium speed until light and smooth. Scrape down bowl with spatula as needed to evenly mix.

Step 3

Add eggs, one at a time, beating until one egg is completely incorporated before adding the next egg. Scrape down sides as needed.

Step 4

Add heavy cream, salt, vanilla. Mix at medium speed until fully incorporated and batter is smooth.

Step 5

Sift in flour. Switching to the whisk attachment, whisk at medium high speed until batter is smooth and no flour lumps remain (about 1 minute). Because of how thin the batter was, I had difficultly mixing out all the lumps so I also used a hand whisk and mixed for a few seconds at the end to remove any lumps.

Step 6

Pour batter into prepared cake pan. Place cake pan on a baking sheet. Place cake into the oven and bake about 60-65 minutes or until surface turns a dark brown and center is still jiggly.

Step 7

Let cake cool at room temperature. The cake will deflate about 1 inch when it cools. Refrigerate the cake overnight to let it set and so the flavors can fully develop. Let the cake come to room temperature before cutting and serving.