Step-by-Step Instructions

• Preheat your oven to 400°F (200°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
• In a large mixing bowl, beat 2 cups of cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
• Gradually incorporate 1 cup of granulated sugar into the cream cheese mixture while mixing on low speed until smooth.
• Add 4 large eggs one at a time, beating well after each addition on low speed.
• Pour in 1 cup of heavy cream and 1 teaspoon of vanilla extract, mixing gently until well combined.
• Sift in 1 tablespoon of all-purpose flour and ¼ teaspoon of salt, gently folding until just combined.
• Pour the batter into the springform pan and tap gently to release air bubbles.
• Bake for 40-45 minutes until the top is dark golden-brown and the center is slightly jiggly.
• Allow the cheesecake to cool at room temperature for at least 1 hour.
• Cover with plastic wrap and refrigerate for at least 2 hours before serving.