Preheat the oven to 425 degrees. Line a 9-inch springform pan with parchment paper and set it aside.
*NOTE* Cut 2 pieces of parchment paper big enough so it covers the bottoms and side. Place them 90 degrees or like an X. So basically you have a layer of parchment paper covering the pan like a bowl. Set aside. Don’t butter or oil the paper or the pan.
In a large mixing bowl cream together cream cheese, sugar, and salt. I used a hand mixer but you could use a stand-up mixer as well.
Mix in the eggs one at a time, mixing well in between each.
Add in the vanilla extract. Mix to combine.
Add in the flour and heavy cream.
Mix until combined, but don’t overmix. You will have a thick, smooth, silky batter.
Pour the batter into the prepared pan. Spread evenly. No need to tap the pan down.
Bake in the preheated oven for 35 to 38 minutes. Turn the pan halfway for an even color.
*NOTE* Your oven must be at temperature for at least 10 minutes so the heat is universal throughout the oven. No need to add extra moisture with a water bath. However, take note I used a 9-inch. If you use an 8-inch springform you will have too much batter and if you use a 10-inch, your cheesecake will be thinner, therefore the cooking time will be different.
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