together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed , scraping down sides of bowl , until very smooth , no lumps remain , and sugar has dissolved , for about two minutes .
Increase speed to medium and add eggs one at a time , beating each egg 15 seconds before adding the next . Scrape down sides of bowl , then reduce mixer speed to medium-low .
Add cream , salt , and vanilla and beat until combined , about 30 seconds .
Turn off mixer and sift flour evenly over cream cheese mixture . Beat on low speed until incorporated , about 15 seconds .
Scrape down sides of bowl ( yet again ) and continue to beat until batter is very smooth , homogenous , and silky , about 10 seconds .
Pour batter into prepared pan . Bake cheesecake until deeply golden brown on top and still very jiggly in the center , 60 – 65 minutes .
Let cool slightly ( it will fall drastically as it cools ), then un-mold . Let cool completely . Carefully peel away parchment from sides of cheesecake .
Slice into wedges and serve at room temperature , preferably with a glass of port or sherry alongside .
Cheesecake can be made one day ahead . Cover and chill . Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving .