Preheat oven to 400°F (204°C).

Line a 9-inch round springform pan with two overlapping sheets of parchment paper, allowing 1–2 inches to extend above the rim. This helps remove the cheesecake easily.

Using a stand mixer or hand mixer, beat cream cheese and sugar together until completely smooth and creamy.

Add eggs one at a time, mixing until fully incorporated and smooth.

Mix in vanilla extract, espresso powder, condensed milk, and salt until well combined.

Add heavy cream and flour. Mix just until incorporated and smooth. Avoid overmixing.

Pour batter into prepared pan and gently tap to remove air bubbles.

Bake for 60–65 minutes until the top is deeply golden brown and the center still jiggles slightly like gelatin when shaken.

Cool at room temperature for 1 hour. Transfer to refrigerator and chill at least 3 hours, preferably overnight for best texture and flavor.