1. Preheat the oven to 390°F (200°C). Lightly grease and line a 9 inches (23cm) springform tin with two large pieces of baking parchment – the paper should come up at least 2 inches (5cm) above the rim of the pan on all sides. Set aside.

 

2. Add the cream cheese and sugar to a large bowl and mix on low until well combined. Add the eggs one after another and mix well after each addition. Add heavy cream, vanilla extract, and salt and mix until well combined. Sift the flour into the bowl and mix in until well combined – do not overmix. Pour the batter into the prepared baking tin, place on a baking sheet and place on the oven – bake for 60-65 minutes. The center should be still very jiggly but the edges should be set. Take out of the oven and let cool down in the tin for some time, then remove and let cool down completely on a wire rack. When the cheesecake has cooled for several hours you can remove the baking parchment and serve.