Pan prep: Generously butter a 9–10 inch springform pan and line it with 2–3 large sheets of parchment paper, allowing a 2–3+ inch (5–8+ cm) overhang. Pleat the paper as needed for a rustic look.

Preheat oven to 420°F (215°C) with convection (if your oven lacks convection, set to 440°F / 227°C). Use Node to ensure correct oven temp. Bring all ingredients to room temperature for easiest mixing.

Mix the batter: In a large bowl or stand mixer fitted with the paddle attachment (or by hand with a whisk/wooden spoon), beat the cream cheese until smooth. If using a stand mixer, be sure to periodically scrape down the sides so that all ingredients are evenly incorporated. Add the sugar, salt, and vanilla (if using) and mix until creamy. Incorporate the eggs one at a time, mixing well after each addition. Stir in the heavy cream until fully combined and homogeneous. Sift in the flour and mix just until incorporated—avoid overmixing to minimize excess air bubbles. The batter will be quite loose.

Pour the batter into the prepared pan.

Start baking at the preheated high temperature. Rotate the pan 90° every 7.5 minutes for the first 30 minutes to promote even browning.

After 30 minutes, reduce the oven temperature to 300°F (150°C). At this point, start checking internal temperature.

Use a Thermapen to check the internal temperature at the center: Insert the probe deeper than the center and slowly lift it while monitoring to find the lowest reading. Remove the cheesecake from the oven when the lowest center reading reaches 120°F (49°C). The top should be deeply golden to dark brown (“burnt” looking), and the cake will have puffed dramatically before sinking. The center will still jiggle significantly.

Cool and serve: Let the cheesecake rest at room temperature for at least 2 hours (it will continue setting as it cools). It is best served at room temperature. Before slicing, remove the outer ring of the springform pan and gently peel away the parchment. Store leftovers in the refrigerator for several days; bring back to room temperature before serving for the ideal creamy texture.