Preheat oven to 425°F (220°C).
Line a 9-inch springform pan with parchment paper, allowing it to overhang.
No need for neatness—the rustic folds add to its charm!
In a large bowl, beat cream cheese and sugar until very smooth.
Add eggs one at a time, beating well after each.
Mix in cream, salt, and vanilla.
Sift in the flour and mix until just combined.
Pour the batter into the prepared pan.
Bake on the center rack for 50–60 minutes until deeply golden brown on top and slightly jiggly in the center.
Let cool in the pan at room temperature for at least 2 hours.
Serve at room temp for a custardy center, or chill for a firmer texture.
Enjoy as-is or with a side of fresh berries or fig jam.
Dust lightly with powdered sugar for extra flair.
Don’t under-brown the top! That signature burnt flavor is key.
Avoid overbaking—it should still wobble a little in the middle when done.
This cheesecake naturally cracks and falls slightly—that’s exactly what it should do.