Preheat the oven to 400°F and position the oven rack in the center. Grease a 10-inch springform pan and line it with a parchment paper sheet that is big enough to leave 2 to 3 inches overhanging from the top of the pan.

In a large bowl using a handheld mixer or a stand mixer fitted with the paddle attachment, cream the cream cheese and sugar until smooth. Add the salt and mix. Add the eggs one at a time until fully incorporated. Whisk in the cream. Sift the flour and gently fold into the mixture. Beat for a minute to mix well.

Pour the batter through a sieve directly into the prepared springform pan and bake for 50 minutes, or until the cheese cake is slightly jiggly and browned on top. Remove from the oven and allow to cool completely at room temperature.

Note: Oven temperatures vary so you may need additional baking time, but don't exceed 60 minutes. Keep your eye on the cheesecake after the initial 50 minutes and check every 5 minutes. If your oven has a hot spot, you may want to tent the cheesecake with foil the last 5-8 minutes. You want the cake to brown, not burn.

Before serving, remove the cheesecake from the springform pan and gently separate from the parchment paper. Serve at room temperature. I like to serve mine with Italian strawberries in syrup and a glass of Spanish sherry.