Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with baking/parchment paper, leaving enough to overhang for easy removal.

Cream the cheese and sugar: In a large bowl, beat the cream cheese and caster sugar until smooth and fluffy. This creates that iconic mousse-like creamy vanilla texture.

Add the eggs one by one: Slowly mix in the whisked eggs, one at a time, ensuring each is fully incorporated before adding the next.

Incorporate the vanilla and cream: Gently fold in the vanilla bean extract or paste, followed by the whipping cream. The batter will be silky and slightly runny—that’s exactly what you want!

Mix the flour: Sift the flour into the batter and mix just until combined. Don’t overdo it; we want that beautifully wobbly center!

Pour and bake: Pour the cheesecake batter into the prepared pan. Bake for 50-55 minutes or until the top is deeply caramelized with a “burnt” golden brown color. The center should jiggle slightly when you shake the pan gently.

Cool and enjoy: Let the cheesecake cool completely in the pan before serving. This will allow the flavors to blend and the texture to set beautifully.