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1. Preheat oven to 200 °C. Grease a 20 cm springform tin and line with two overlapping sheets of baking paper, extending above the rim.
2. In a large bowl, beat Lancewood® Full-Fat Cream Cheese, castor sugar, and vanilla extract on medium speed for 3–4 min until smooth and glossy.
3. Sift in the flour and mix until incorporated.
4. Add eggs one at a time, mixing well and scraping the bowl after each addition.
5. On low speed, gradually drizzle in the cream until the batter is silky and smooth.
6. Pour into the prepared tin, place on a baking tray, and bake 30 min. Increase oven to 220 °C and bake 12–15 min until the top is golden and the centre slightly wobbly.
7. Cool to room temperature, then refrigerate at least 6 hours or overnight.
8. To serve, remove from tin, peel off baking paper, and slice. Best at room temperature.
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