Start by layer a 6'' round cake tin with 2 layers of baking parchment, making sure that you have enough overhanging paper as this cheesecake will grow tall.

Turn on the oven to 240°C and let it come to temperature while you prepare the cheesecake.

In the bowl of your standing mixer beat the sugar and cream cheese together for 5 minutes at least, or until the sugar is fully dissolved. Make sure to scrape down the bowl as you go.

Add the eggs - one at a time - and beat on medium speed until smooth and fully incorporated.

In a separate bowl mix the cream and flour, making sure the flour is sifted so as to avoid any lumps it might create. Add it to the cheese mixture as the standing mixer is on slow, increase to medium speed and let it incorporate for no longer than 30 seconds.

Now pour in your prepared mould and cook for 30-35 minutes or until the middle of the cheesecake it's still very giggly and the top is golden, almost charred in some spots.

Once it comes out of the oven, you will see the cheesecake will start to deflate - similar to what a soufflé would do - and once it's cooled, please transfer it to the fridge to cool overnight.

Take out at least 2-3 hours before serving so as to give the cheesecake the time to come to room temperature and for its texture to be returning to a gooey middle.