Preheat the oven to 400?F. Grease an 8-inch springform pan with a baking spray lightly. Line the pan with parchment paper on both bottom and the side. Make sure the side extends above the cake pan. Set aside.

In a mixing bowl, beat the cream cheese, sugar and salt until creamy. Add the eggs, one at a time until the batter becomes smooth and creamy.

Add the cream and mix well. Put a sifter over the mixing bowl and sift the flour through. Fold the flour into the mixture until smooth.

Pour the cake batter into a prepared pan, smooth the top, and tap the pan a few times to remove the air bubbles.

Bake the cake in a hot oven for 60-65 minutes until the top gets dark and look almost burnt. The center should jiggle when you shake it gently.

Cool the cake completely and refrigerate for at least 2 hours to overnight.