Preheat your oven to 400°F (200°C). Line your loaf pan with parchment paper.

Beat the softened cream cheese and sugar together until smooth and fluffy.

Add the eggs one at a time, mixing on low to ensure they're fully incorporated.

Pour in the heavy cream, vanilla extract, and salt. Mix until silky smooth.

Sift the flour into the batter and gently fold until just combined.

Pour the cheesecake batter into the prepared loaf pan and tap gently to release air bubbles.

Bake for 40-45 minutes until the top is golden brown and the center jiggles slightly.

Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.