Preheat the oven to 410°F (210°C) using convection heat. Lightly grease an 8-inch springform baking tin and line it with parchment paper. Cut a round piece for the base and a long strip for the sides, ensuring the paper extends beyond the edges of the tin, as the cheesecake will rise significantly during baking. Set aside.

In a large mixing bowl, combine the softened cream cheese, sugar, and salt. Use a whisk or rubber spatula to blend the ingredients until smooth, ensuring the mixture remains free of excess air bubbles. Add the eggs one at a time, stirring well after each addition until fully incorporated.

In a separate small bowl, whisk the flour with a portion of the heavy cream and the vanilla extract until smooth. Pour this mixture into the large bowl along with the remaining heavy cream, stirring gently to create a well-combined batter.

Transfer the batter into the prepared baking tin, gently shaking the tin to release any trapped air bubbles. If necessary, use a kitchen torch to remove any surface bubbles. Position the tin in the center of the preheated oven and bake for approximately 35 minutes. The edges should be set and slightly caramelized, while the center should retain a soft jiggle when the tin is gently tapped.

Once baked, remove the cheesecake from the oven and carefully run a sharp knife around the edges to separate it from the parchment paper. Allow it to cool completely in the baking tin before transferring it to the refrigerator to set overnight. For best results, serve chilled.