Preheat Oven and Prepare Pan : Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, allowing the paper to extend beyond the edges of the pan to create a rustic, uneven edge. This will give the cheesecake its signature look.

Mix the Cream Cheese and Sugar : In a large mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Add Eggs and Cream : Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream and vanilla extract, beating until fully incorporated and the mixture is smooth.

Incorporate Flour and Salt : Sift the flour over the batter and add the salt. Gently fold these into the mixture until just combined, being careful not to overmix.

Pour and Bake : Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 50-55 minutes, or until the top is deeply golden and slightly burnt. When you gently shake the pan, the center should have a subtle wobble.

Cool and Serve : Allow the cheesecake to cool in the pan to room temperature. For best results, chill in the refrigerator for a few hours before serving. Slice and enjoy this cheesecake slightly cool or at room temperature.