Step 1: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two sheets of parchment paper, allowing them to extend several inches above the rim and crinkle naturally. This creates the rustic look.
Step 2: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the eggs one at a time, beating well after each addition until just combined. Be careful not to overmix.
Step 4: Stir in the heavy cream, vanilla extract, and salt until smooth.
Step 5: Sift the flour into the batter and mix on low speed until just incorporated and no streaks of flour remain. Do not overmix; a few small lumps are acceptable.
Step 6: Pour the batter into the prepared springform pan. Place the pan on a baking sheet to catch any potential drips.
Step 7: Bake for 50-60 minutes, or until the top is deeply caramelized (dark brown to almost black in spots) and the cheesecake is set around the edges but still very jiggly in the center.
Step 8: Remove from the oven and let cool completely at room temperature. The cheesecake will deflate significantly in the center, which is normal.
Step 9: Once cooled, transfer the cheesecake (still in the pan) to the refrigerator and chill for at least 4 hours, or preferably overnight, for the best texture and flavor. To serve, carefully remove the springform ring and parchment paper. Enjoy!