Heat the oven to 400°F (200°C) and line an 8-inch springform pan with at least two large sheets of parchment, pressing them in so the paper stands 2 inches above the rim.

Beat the cream cheese and sugar until completely smooth, about 3 minutes.

Mix in the eggs one at a time on low speed, followed by the heavy cream, vanilla, salt, and flour just until combined and no streaks remain.

Pour the thin batter into the prepared pan, tap it lightly on the counter, and bake for 50 to 60 minutes until the top is deeply browned and the center wobbles as one mass.

Cool the cheesecake in the pan on a rack for at least 1 hour, then unmold, peel off the parchment, and slice.