Step 1

Beat the cheese with the sugar and vanilla on high speed until it looks absolutely creamy and smooth, without any lumps. If you're using a stand mixer, make sure to scrape the sides and bottom of the bowl with a spatula every once in a while to thoroughly incorporate the cheese.

Step 2

Once completely smooth, add the cream and beat on low speed to incorporate it (we don't want to whip the cream and insert air into it).

Step 3

Add the eggs and again incorporate them at low speed.

Step 4

Pour the mix into a 23cm/9in diameter springform pan with two sheets of baking paper inside, facing opposite directions. You also want to push down on the paper to shape them like the pan.

Step 5

Bake the cheesecake in a preheated oven at 210°C/410°F for 30 minutes. When it comes out it will look very liquidy, but don't worry, that's perfect.

Step 6

Let it cool down completely and then refrigerate for at least 8 hours.

Step 7

To unmould, open the clip on the pan, peel off the paper and transfer to a dish using a pizza peel.

Step 8

Cut and serve cold.