Preheat the oven to 200 degrees Celsius
For the single-serve version, divide the ingredients by 3 and use a 3-4 inch springform pan. Follow the remaining instructions as is.
Prep the springform pan: Cut a square of baking paper larger than the bottom of the pan. Then, cut two strips of baking paper taller than the sides of the pan. Open the springform pan and place the square baking paper sheet on top of the bottom, then place the ring on top of the baking paper and lock it tightly. Grease the sides of the pan lightly with butter, then stick the baking paper strips on the inside of the pan, making sure all corners are covered. Make sure that the baking paper on the sides is higher than the sides of the pan as the cake rises a lot while baking.
In a bowl of a stand or electric mixer, add the cream cheese and sugar and beat on medium speed until the mixture is smooth and the sugar has dissolved completely (you can test this by rubbing a little bit of the mixture between your fingers, there should be no graininess).
635 gs cream cheese, softened, 210 gs white granulated sugar
Add eggs, one at a time, beating on low speed for 30 seconds after each addition.
4 large eggs
Add the heavy cream, salt, and vanilla and beat again for 30 seconds until everything is properly combined. Scrape down the sides of the bowl to make sure everything is properly incorporated.
325 gs heavy cream/liquid whipping cream, 1/2 tsp salt, 1 tsp vanilla essence
Sift flour into the batter and beat on low speed for 1-2 minutes, until the flour is completely combined and the batter is smooth with no lumps.
35 gs all-purpose flour
Pour the batter into the prepared pan and bake for 40-50 minutes, until the top is caramelized and golden brown and the center is still soft and jiggly. Don't worry if it looks undercooked, the center will set as it cools.
Let the cake cook before unmolding it from the pan. Serve with melted chocolate sauce (optional).