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Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, leaving an overhang on all sides.
Beat the cream cheese and sugar together in a large bowl until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and salt.
Sift in the flour and mix until incorporated.
Slowly pour in the heavy cream, mixing until the batter is smooth.
Pour the batter into the prepared pan. Tap gently to release air bubbles.
Bake for 50–60 minutes until deeply golden brown and the center is still slightly jiggly.
Let it cool in the pan, then chill for at least 4 hours (or overnight) before serving.
Serving and Storage Tips:
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