Preheat over to 190 degrees C (fan assisted).

Line the baking tin with a square sheet of parchment, scrunched up so it moulds the round corners of the pan.

Beat the cream cheese, sugar, vanilla and pinch of salt for 10 seconds.

Slowly beat in the eggs until combined don’t over beat eggs this will make the cake tough.

Separately, whisk together cream and flour until it is a runny paste.
Beat this lightly into the cream cheese, egg and sugar mixture until combined.

Pour the mixture into the baking tray, it will be runny! That’s ok.

You want to leave this for 10 minutes for the bubbles to float to the top, and then stamp the tin hard on a surface to remove air bubbles.

Bake for 55 minutes
Allow to cool completely before serving.