Grease a 18 cm round cake tin with a removable bottom. Line its bottom and sides with a sheet of parchment paper.

Preheat the oven to 210℃.

Using a blender, mix the eggs, sugar and vanilla oil into the softened cream cheese.

When everything is mixed well and smooth, pour the batter into the pan. Lower the oven temperature to 190℃ and bake for 40-50 minutes.

To avoid any uneven baking, turn the front and back around midway.

When done, insert a knife between the parchment paper and the cake on the sides. Separate the paper from the cake, and let cool without removing from the pan.

When the cake cools down completely, remove from the pan and cool in the fridge (it's even more delicious if you let it sit overnight!).