Preheat your oven to 400°F (200°C) and line your 9-inch springform pan with parchment paper.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one by one, mixing well after each addition to ensure a smooth consistency.
Pour in the heavy cream and mix on low speed until just combined.
Gently fold in the sifted flour, salt, and vanilla extract until no dry flour remains visible.
Pour the batter into the prepared springform pan and bake for 50-60 minutes, until the top is deeply golden brown.
Cool the cheesecake in the oven for about an hour, then let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
