Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with a large sheet of parchment paper (approximately 12×17 inches), pressing it into the base and along the sides, letting the excess hang over the edge. Layer a second sheet of parchment in the opposite direction to ensure full coverage. Don’t worry if the paper folds or crinkles—those creases will give the cheesecake its signature rustic look. Set the lined pan on a baking sheet to catch any drips.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, vanilla extract, and salt. Mix on medium-low speed until the texture is ultra-smooth and creamy, which should take about 3 minutes. Crack in the eggs one at a time, beating well and scraping down the sides of the bowl after each addition to ensure even blending.

Sift the flour directly into the batter and mix just until the flour disappears. With the mixer on low speed, slowly stream in the heavy cream. Once all the cream is added, scrape down the bowl and mix for an additional 30 seconds, or until the batter is glossy and uniform. Tap the bowl gently on the counter a few times to release any trapped air bubbles.

Pour the batter into your prepared springform pan, smoothing the top as needed. Bake for about 45 minutes, or until the top is deeply browned—somewhere between the color of milk chocolate and dark chocolate—and the cheesecake has puffed up significantly. It will jiggle slightly in the center when done.

Transfer the pan to a wire rack and allow the cheesecake to cool completely to room temperature. During cooling, it will naturally deflate and settle into a dense, creamy consistency. Once cooled, place the cheesecake in the refrigerator, uncovered, for at least 5 hours or up to 2 days to set fully.

When ready to serve, unclasp the springform pan and carefully peel away the parchment paper from the sides of the cheesecake. Slice and serve as desired.