Line a 1/2 sheet pan with parchment paper. Place a large rectangle of foil on top and position a greased metal 2 x 6 inch pastry ring in the middle. Line the ring with a 3 inch tall parchment strip on the walls and a round cutout on the bottom. Cover tightly the sides of the ring with the foil.

Preheat oven to 450°F (230°C).

In a mixer bowl with the paddle attachment combine the cream cheese, sugar, salt and vanilla. Sift the flour on top and mix on slow speed until smooth.

Scrape the sides of the bowl and the paddle attachment with a spatula.

Add the eggs gradually while mixing on slow. Scrape the sides of the bowl and the paddle attachment with a spatula, the mixture may not look smooth but do not over mix to avoid adding air.

Add the heavy cream and mix until smooth.

Strain the mixture then immersion blend while avoiding to add air bubbles.

Pour the batter into the prepared-lined ring and gently tap the tray against the counter to remove bubbles.

Bake for 25-30 minutes, this will largely be dependent on your oven, the top should be jiggly with the edges slightly set.

Let cool down at room temperature for 1-2 hours, then transfer to the fridge overnight.

Cut the cheesecake with a sharp knife and serve with salted caramel if desired (recipe linked)