Place your cooling rack in the middle of your oven. Preheat the oven to 400°F.
Grease the round cake pan with unsalted butter. Place 2 sheets of round parchment paper at the bottom of the pan then place on your baking pan.
Using a stand mixer, beat the cream cheese and sugar at medium-low speed for 2 minutes. Scrape the sides until free of lumps and the sugar has dissolved.
Increase speed to medium while adding the eggs one at a time, beating 15 seconds before adding the next one. Reduce speed to low and scrape the sides of the bowl. Add the vanilla, cream, and salt and beat for 30 seconds until smooth.
Turn off the mixer and sift flour evenly into the mixture. Beat for 15 seconds on low until well-incorporated. Scrape the sides and continue to beat homogenously for 10 seconds until smooth.
Pour the cream cheese batter into the pan. Bake for 60 to 65 minutes until it is golden brown at the top yet jiggly at the center.
Let it cool completely on a cooling rack. You will notice that it falls when cool. Remove from mold then let it cool completely on the cooling rack before removing the parchment paper.
You can chill before serving or slice right away and serve.