Place a rack in the middle of the oven; preheat to 400°.

Wet the piece of parchment paper and crinkle it up very well. Squeeze out as much water as possible.

Line the 9-inch springform pan with the wet sheet of parchment paper. Make sure the parchment comes above the top of the pan on all sides. There is no need to be perfect. You won't end up with a clean, smooth outer edge to the cake; that's okay! Place pan on a rimmed baking sheet.

Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down the sides of the bowl as necessary. Beat until the mixture is very smooth with no lumps remaining and sugar has dissolved, about 2 minutes.

Add the eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down the sides of the bowl. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

Stir in the lemon juice.

Sift flour evenly over cream cheese mixture using a sifter or fine mesh strainer. You can carefully sprinkle the flour if you don't have a fine-mesh strainer.

Beat on low speed until incorporated, about 15 seconds. Scrape down the sides of the bowl (yet again) and continue to beat until batter is very smooth, and silky, about 10 seconds more.

Pour batter into prepared pan. Tap the pan to release any large air bubbles.

Carefully place the pan and the baking sheet into the oven.

Bake cheesecake until deeply golden brown to almost burnt on top but still very jiggly in the center, 55-65 minutes. Start checking it at 55 minutes and then keep an eye on it as ovens vary, and it will get to charred really quickly. But you want the cheesecake to be very dark.

Take out of the oven and let cool completely. (It will fall dramatically as it cools.)

When completely cool, remove the cheesecake from the pan.

Unmold carefully, peeling away the parchment from sides of the cheesecake.

Slice into wedges and serve at room temperature.