Step 1

Heat the oven to 425°F. Take a large piece of parchment paper and press it into a tall 6 inch round cake pan, pleating and pressing where needed, leaving a large overhang.In a large bowl, cream together the cream cheese and sugar until very smooth and fluffy. Mix in the eggs, one by one, being sure to incorporate completely. Completely whisk in the cream and then sift the tablespoon of flour on top and fold in.

Step 2

Pour the batter into the pan with the parchment.

Step 3

Bake for 25-30 minutes or until a very deep brown. The cake will still look jiggly in the middle, it’ll solidify as it cools. If you’re really going for the burnished look, turn the oven up to 450°F for the last 5 minutes.

Step 4

Cool in the pan completely then use the parchment overhang to pull out. Gently pull the parchment away from the cake, slice, and enjoy. Cheesecake will keep in the fridge for up to 1 week.