Preheat your oven to 204 °C (200 °C). Grease an 8-inch or 9-inch springform pan with butter. Layer two large sheets of parchment paper in the pan, pressing them into the bottom and up the sides. Ensure the paper extends at least 2 inches above the rim, as the cake will rise significantly during baking.

In a large bowl or a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar on medium-low speed until completely smooth and the sugar is dissolved. Scrape down the sides of the bowl frequently to prevent lumps.

Add the eggs one at a time, beating well after each addition until just incorporated. Scrape down the bowl as needed.

Reduce the mixer speed to low. Slowly pour in the heavy cream, followed by the vanilla extract and salt. Mix until the batter is smooth and homogeneous.

Turn off the mixer. Sift the all-purpose flour evenly over the batter. Gently fold the flour into the batter using a spatula until no dry streaks remain, being careful not to overmix.

Pour the batter into the prepared pan. Tap the pan firmly on the counter a few times to release any trapped air bubbles.

Bake in the preheated oven for 50 to 60 minutes. The cheesecake is ready when the top is deeply browned, almost blackened in spots, but the center still jiggles significantly when you shake the pan.

Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. It will sink drastically as it cools. Once cooled to room temperature, you can serve it immediately or chill it in the refrigerator.