Red Velvet Cheesecake

Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.

Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps remain, about 3 minutes.

Scrape down the sides of the bowl, add the heavy cream and vanilla, and beat to combine. Beat in the eggs one at a time, beating for about 15 seconds before adding the next.

Pour the filling into the prepared pan and spread into an even layer. Bake until the cheesecake is set and does not jiggle, about 40 to 55 minutes.

Remove from the oven and cool on a wire rack for at least 1 hour. Once cooled to room temperature, place in the freezer for at least 3 hours or overnight.