Place the cream cheese in a bowl and with fork break into smaller pieces.
Crack the eggs into the cream cheese and mix with a balloon whisk.
Pour the sugar and continue the mixing.
Pour the cassava flour and continue mixing until consistency is smooth.
Lastly pour the milk cream and continue mixing.
Wet some parchment paper and place it in a cake pan (I used a cake pan that’s 9 inches) pour the mixture into the cake pan. Place the pan in the oven at 410 degree Fahrenheit for 30-35 minutes this may vary depending on your oven.
After remove cake from the oven, and leave at room temperature to cool for 4 hours. After the cake is completely cool place in the refrigerator to set over night.