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Instructions
Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, allowing it to extend above the sides.
In a large bowl, beat the cream cheese and sugar until completely smooth and creamy, scraping down the sides as needed.
Add the eggs one at a time, mixing just until incorporated. Avoid overmixing to keep the texture silky.
Mix in the heavy cream, vanilla extract, and salt until smooth. Sift in the flour and gently mix until fully combined.
Pour the batter into the prepared pan. Bake for 40–45 minutes until the top is deeply golden brown and the center is still slightly jiggly.
Remove from the oven and let cool completely at room temperature. The cheesecake will sink slightly as it cools. Slice and serve at room temperature or slightly chilled.
Go to the next page to get the Amount Per Serving
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