Line the 6-inch cake pan with parchment paper, leaving some overhang to make it easier to lift the cake out later

Ensure the paper is wrinkled to follow the pan’s shape.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing thoroughly after each addition.

Stir in the heavy cream, vanilla extract (if using), and salt. Mix until smooth.

Sift in the flour and gently fold it into the batter until no lumps remain.

Pour the batter into the prepared pan.

Bake for 25–30 minutes, or until the top is deeply golden brown and the center is slightly jiggly when shaken.

Allow the cheesecake to cool in the pan to room temperature.

Chill in the refrigerator for at least 4 hours or overnight for the best texture.

Carefully remove the cheesecake from the pan using the parchment paper

Slice and serve chilled or at room temperature.