1. Prepare the Pan: Line a nine-inch springform pan with two sheets of parchment paper, ensuring it extends well above the rim. Preheat the oven to four hundred twenty-five Fahrenheit.

2. Cream the Base: Beat the softened cream cheese, sugar, and salt until the mixture is completely smooth and airy.

3. Incorporate Eggs: Add the eggs one at a time, beating just until each yolk is fully integrated before adding the next. Avoid over-mixing at this stage.

4. Add Liquid and Flavor: Slowly stream in the heavy cream and vanilla extract, mixing on low speed until the batter is fluid and uniform.

5. Fold in Flour: Gently fold in the sifted flour using a rubber spatula until no streaks remain.

6. Transfer and Bake: Pour the batter into the prepared pan and transfer it to the hot oven.

7. Monitor the Burn: Bake for fifty-five to sixty-five minutes, until the top is deeply, uniformly browned and the center still has a distinct wobble.

8. Cooling and Setting: Allow the cheesecake to cool completely at room temperature, then chill for at least six hours before serving.