1. Preheat the Oven

• Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, allowing the edges to extend above the pan to prevent sticking.

2. Beat the Cream Cheese

• In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

3. Add the Eggs

• Add the eggs one at a time, mixing well after each addition. This ensures a smooth batter without lumps.

4. Incorporate the Cream and Flavorings

• Slowly pour in the heavy cream while mixing on low speed. Add the vanilla extract and salt, blending until fully incorporated.

5. Sift in the Flour

• Sift the flour over the batter and fold gently with a spatula. Be careful not to overmix.

6. Pour and Bake

• Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50–55 minutes, or until the top is deeply browned and puffed. The center should jiggle slightly when the pan is shaken.

7. Cool the Cheesecake

• Allow the cheesecake to cool in the pan for 2–4 hours. It will deflate slightly and develop a creamy, custard-like texture as it sets.

8. Serve and Enjoy

• Carefully remove the cheesecake from the pan and peel away the parchment paper. Slice and serve at room temperature or slightly chilled.