Using a blender, mix the cream cheese, cream, sugar, eggs and rice flour at a high speed for 3-5 minutes. The mixture should be very runny. Preheat the oven to 250°C, highest gas mark.
Line the base and sides of a 24cm springform cake tin with baking paper and spray with cooking spray.
Line the outside of the tin with foil. Place the tin in a roasting tray and pour the cheesecake mix into the cake tin.
Once the cheesecake is in the oven, reduce the temperature to 240°C, gas mark 9.
Bake for 25-30 minutes. The centre should be set but still be wobbly like jelly.
Refrigerate for 24 hours.