Beat the cheese with the sugar and vanilla on high speed until it looks absolutely creamy and smooth, without any lumps. If you're using a stand mixer, make sure to scrape the sides and bottom of the bowl with a spatula every once in a while to thoroughly incorporate the cheese.
Once completely smooth, add the cream and beat on low speed to incorporate it (we don't want to whip the cream and insert air into it).
Add the eggs and again incorporate them at low speed.
Pour the mix into a 23cm/9in diameter springform pan with two sheets of baking paper inside, facing opposite directions. You also want to push down on the paper to shape them like the pan.
Bake the cheesecake in a preheated oven at 210°C/410°F for 30 minutes. When it comes out it will look very liquidy, but don't worry, that's perfect.
Let it cool down completely and then refrigerate for at least 8 hours.
To unmould, open the clip on the pan, peel off the paper and transfer to a dish using a pizza peel.
Cut and serve cold.