Preheat the oven to 200 C (180 C fan). Butter the 10 inch round springform cake tin.
Line the buttered cake tin with 2 overlapping sheets of baking paper, making sure it comes at least 2 inches (5 cm) above top and sides of the tin.
In a bowl of an electric mixer, beat together the cream cheese and sugar on a medium-low speed, until smooth and creamy, for about 2 minutes. Scrape the bottom and the sides of the bowl and mix again. The batter should have no lumps, and all the sugar should dissolved. You can test if the sugar has dissolved fully by rubbing a bit of batter between your fingers. If you no longer can feel any sugar crystals, it's ready.
Increase the speed to medium and add the eggs, one at a time, beating well between each addition, and scraping the sides and the bottom of the bowl well. Reduce the speed back to medium-low and cream, salt and vanilla and mix well for further 30 seconds.
Turn off the mixer and sift the flour over the cheese mixture. Beat on low speed until fully incorporated, about 30 seconds, scraping the sides and the bottom of the bowl well. Your batter should be silky-smooth, with no lumps remaining.
Pour the batter into prepared cake tin and bake the cheesecake until it is deeply golden-brown on top but still very jiggly in the middle, about 60- 65 minutes total.
Remove from the oven and let it cool completely (it will sink and shrink as it cools down). Remove the cheesecake from the baking tin and gently peel the baking paper, slice and enjoy!