2 16oz packages cream cheese, room temperature
1 ½ cups sugar
1 ¾ cups heavy cream
5 large eggs
2 teaspoons vanilla extract
1 teaspoon kosher salt
4 tablespoons all-purpose flour
Preheat oven to 400°F. Grease a 9-inch springform pan with butter.
Line the springform pan with parchment paper, leaving 2-inches of the parchment paper extended above the edge of the pan.
Use a paddle attachment to cream the sugar and cream cheese until smooth. Slowly add the eggs, one at a time, and beat until creamy. Add the vanilla extract and mix until incorporated.
With mixer set to low, slowly pour in the heavy cream.
Turn off the mixer and sift in the flour and salt, gently folding to incorporate. Don’t overmix.
Pour the cheesecake filling into the prepared springform pan.
Place the springform on the center rack of the oven. Bake for up to 55-65 minutes. The top of the cheesecake will become a dark brown color.
Remove from the oven to cool completely in the springform pan before serving.