Preheat the oven to 210 C.
Place the softened cream cheese into a large bowl together with the eggs and mix with the spoon until well incorporated. It will split at first, just keep stirring until everything comes together.
Add the sugar and continue stirring with the spoon, until the sugar dissolves and you get a smooth mixture.
Add a leveled tablespoon of flour and stir until incorporated.
Pour the cream into the mix and continue stirring until incorporated. It'll have a runny consistency, that's how it's supposed to be. If using vanilla, add it now. Then pour the mixture into your spring form lined with baking paper.
Bake in the middle of the preheated oven for 40-45 minutes without fan. You're looking for a nice caramelized surface and edges, while jiggly in the middle. If you're baking in a larger spring form you will either need to reduce the baking time, or increase the quantity in order to get the same effect. The creaminess in the middle is a staple for this dessert.
Let rest in the tin, on a cooling rack until it reaches room temperature and has set. Remove from spring form, slice and enjoy as it is or with some fruits on the side.
