Bring cream cheese, cream and eggs to room temperature. Preheat oven to 400 degrees F. and adjust oven rack if needed so there is enough space for the pan and parchment. Butter a 9″ springform pan and place parchment paper inside so the parchment reaches above the pan by about 4 inches.

Add the cream cheese to mixing bowl and beat until creamy. Add sugar (and salt if using) and continue to beat until fully incorporated. Turn mixer on low and add the cream slowly. Add eggs, one at a time, mixing until just mixed in after each, stopping to scape down several times. Using a sieve, sprinkle the flour over the top of the mixer and mix on low until just mixed in.

Pour mixture into lined pan, place in oven and bake for about 55 to 60 minutes. The top will be deep brown, the mixture will rise above the pan and it will be very wobbly and jiggly. Remove from oven (the cheesecake will fall) and cool to room temperature. Refrigerate or serve. If refrigerated, bring to room temperature before serving.