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Preheat your oven to 200°C (400°F).
Line the bottom and sides of a 20 cm (8 inch) springform pan with parchment paper.
In a large mixing bowl, beat the Mascarpone with an electric mixer or whisk until smooth.
Gradually add the sugar and beat until well combined.
Beat in the eggs, one at a time, until fully incorporated.
Add the thickened cream (also known as heavy cream), flour, vanilla extract, and salt, and beat until smooth and creamy.
Pour the batter into the prepared springform pan.
Bake for 35 minutes or until the top is golden brown.
Halfway through baking, cover the top of the cheesecake with aluminium foil to prevent it from getting too burnt.
Remove the cheesecake from the oven and let it cool to room temperature.
Once the cheesecake has cooled, remove it from the springform pan and transfer it to a serving plate.
Slice and serve at room temperature.