Preparation of the mass: In a bowl, mix cream cheese with sugar and cream until smooth. Add the eggs one at a time, beating lightly after each. Finally, sprinkle the flour and mix everything again so that there are no lumps.
Preparation of the form: Line the baking form with baking paper so that its edges protrude about 7 cm upwards - the mass rises strongly during baking, and then collapses as it cools.
Baking: Preheat the oven to 220 °C (top-bottom). Bake on the highest shelf of the oven for about 30 minutes. The top should darken nicely and the center of the cake should still jiggle slightly when removed – don't worry, it will firm up as it cools!
Cooling: Let the cake cool at room temperature for a few hours, then transfer to the refrigerator overnight. This will make its texture just perfect 🤍.