Step 1

Preheat oven to 400 F. Grease the bottom and sides of a 10 in springform pan and line the entire pan with parchment paper. Then, grease the parchment paper like you did with the pan. Lastly, cut another large piece of parchment and line the pan a second time.

Step 2

In a mixing bowl of a stand mixer fitted with paddle attachment, combine softenedcream cheese and sugar. Beat on medium low speed, about 30 seconds or until smooth.

Step 3

Add one egg at a time to cream cheese mixture and mix until everything is incorporated, about 1 minute.

Step 4

Next, add heavy cream, salt and vanilla extract to the bowl. Continue mixing on low speed until the mixture is smooth. Scrape down the sides of the bowl with the spatula couple of times during the mixing process. Do not overmix.

Step 5

Finally, add sifted flour and mix just until everything is incorporated. Do not overmix. The batter should be smooth and silky but not contain any incorporated air. If there are lumps, strain the batter through a mesh strainer.

Step 6

Pour batter into the prepared pan and use spatula or back of a spoon to smooth out the top if necessary.

Step 7

Bake at 400 F for 45 to 50 minutes. The cheesecake is done with the top becomes dark golden brown or dark brown* and the cake still moves when you gently shake it. *If you find that the top is darkening too quickly, gently place a sheet of aluminium foil over top.

Step 8

Remove cheesecake from the oven and place on a cooling rack. Allow to cool to room temperature before releasing from the pan. Gently coax the cake from the parchment paper and serve.