Food My Muse

0 Beat the cream cheese, crème fraîche and sugar for 1-3 minutes until very smooth using a handheld electric mixer or stand mixer with paddle attachment.
1 Beat in eggs one at a time, until really creamy and smooth.
2 Add in salt, heavy cream and vanilla.
3 Sift in the flour while beating it.
4 Butter your 9 inch spring form pan.
5 Crinkle the parchment paper and place one sheet on top of the other. Place inside the pan making sure you have 2-3 inch overhang.
6 Add in the cheesecake batter and bake at 415°F for 45-60 minutes. You want it golden brown on top and jiggly in the middle. Rustic looking cheesecake is the whole point.
7 Let it cool fully before removing it from the pan and chill in the fridge, ideally overnight.