Preheat the oven to 220°C. Line a 20 cm springform pan with several overlapping sheets of baking paper, letting the edges extend past the sides. Trim any excess for a clean finish.

In a large bowl, beat the cream cheese and sugar with a mixer until the sugar is dissolved and the mixture is smooth. Gradually add the eggs one at a time, mixing gently to incorporate—do not overbeat.

In a separate bowl, combine the flour with a small amount of the cream to form a paste, then add the remaining cream and mix until smooth. If lumps remain, use a blender to achieve a silky consistency.

Slowly incorporate the flour-cream mixture into the cream cheese base. Stir in the instant coffee powder until fully combined. Pour the batter into the prepared pan.

Bake the cheesecake for 30–35 minutes. To check doneness, insert a food thermometer into the center—the internal temperature should reach 66°C.

The cake will appear unusually jiggly and soft when it comes out of the oven—that’s exactly how it should be. Let it cool to room temperature, then refrigerate for at least 24 hours before serving.