Step 1 Prep oven and springform pan. Heat oven to 400°F. Line a 9-inch springform pan with two large crisscrossed sheets of parchment paper, pleating and pressing the parchment into the bottom edges of the pan so that it extends straight up (not folded down) a few inches above the sides of the pan. Place the pan on a large baking sheet and set aside.
Step 2 Make the batter. Add the cream cheese and granulated sugar to a large mixing bowl and use a handheld mixer (or a stand mixer) to beat the mixture on medium speed for 2 minutes, or until it is very smooth with no lumps remaining, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating on medium-low speed until each egg is combined before adding in the next. Add the cream, vanilla extract, salt and mix on low speed until evenly combined. Then sprinkle the flour evenly over the batter (it helps to sift it through a fine-mesh strainer to prevent lumps) and mix on low speed until evenly combined, scraping down the sides of the bowl as needed.
Step 3 Bake. Pour the mixture into the parchment-lined pan. Bake for 50 to 60 minutes, or until the top of the cheesecake has risen up high, the top is a deep golden brown, and the center is still slightly jiggly. (Keep a close eye on it — if the top starts to get too browned or starts to burn, just gently lay a sheet of aluminum foil on top of the cheesecake until it has finished cooking.)
Step 4 Cool. Transfer the cheesecake to a wire baking rack and let it cool completely to room temperature. (You can also cover and refrigerate the cheesecake at this point for up to 3 days if you prefer.)
Step 5 Serve. Once the cheesecake is no longer warm, remove the sides of the springform pan, peel back the parchment, and cut your desired size of slices. Then serve, sprinkled with a pinch of flaky sea salt if you’d like, and enjoy!
