Preheat and Prepare Pan: Preheat your oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends about 2 inches above the pan rim.

Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.

Add Eggs, One at a Time: Incorporate the eggs individually, ensuring to blend thoroughly after each one is added. This ensures a smooth and custard-like texture in the final cake.

Incorporate Heavy Cream and Vanilla: Gradually pour in the heavy cream and add the vanilla extract. Continue mixing until the batter is smooth and well-blended.

Add Flour and Salt: Sift in the flour and add a pinch of salt, folding gently until just combined. Avoid overmixing to maintain the light, airy texture.

Bake the Cheesecake: Pour the batter into the prepared pan, allowing the parchment paper to keep the cake from spilling over the edges. Bake for 50-60 minutes, or until the top is deeply golden and the center still has a slight jiggle.

Cool and Serve: Let the cheesecake cool in the pan for an hour at room temperature, then transfer it to the fridge to chill for at least 3 hours. Slice and enjoy!