Prepare the mold, line the pan with 2 overlapping sheets of baking paper in mold, make sure the paper comes at least 5cm above the top of the pan on all sides.
准备模具 （图中用的是7寸模具）， 放入油纸， 油纸需要高出烤盘5cm让蛋糕可以有升高的空间。
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed, scraping downsides of the bowl, until very smooth, no lumps remain, and sugar has dissolved about 2 minutes.
Increase the speed to medium and add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream and Self-raising Flour and beat until combined, about 30 seconds.
Pour the batter into the prepared pan.Bake cheesecake until deeply golden brown on top and still very jiggly in the centre, 1.5 hours to 1 hour and 45 minutes.
Let cool slightly, then unmold. Enjoy!
This cheesecake can be made in advance and stored in the fridge for up to 4 – 5 days