Combine Cream Cheese and Sugar

Mix until light and fluffy

Add eggs one at a time, while mixing continously.

Scrape down sides of the bowl

Add heavy cream while mixing at medium speed

Add in the cake flour and continue mixing until the batter is smooth.

Add 1 tsp of vanilla emulco to enhance the flavor and aroma.

Change to high speed until batter is smooth and no flour lumps remain.

Grease a 6" diameter cake pan or spring form pan and cover with large parchment paper.

Cover the whole pan and up to 2 inches above the pan.

Press and pleat the parchment paper so that it sticks to the interior edges.

Pour batter into pan.

Even out the top and slightly tap it to remove air bubbles.

Bake for 22 mins. at 450 degrees F (preheated oven)

You can extend the time until the surface turns dark brown but make sure the center is still jiggly.

After baking, let the cake cool down at room temp.

The cake will deflate once it cools.

Refrigerate the cake overnight to let it set and flavors to develop.

Enjoy.