Preheat your oven to 400°F (205°C). Grease the loaf pan with butter and line with parchment paper.

In a mixing bowl, beat the softened cream cheese until smooth, about 2 minutes. Gradually add granulated sugar and mix until fluffy, another 2 minutes.

Add the eggs one at a time, mixing for about 30 seconds after each addition to incorporate fully.

Pour in the vanilla and add a pinch of salt. Gradually mix in the heavy cream on low speed, ensuring a rich batter.

Sift the flour into the batter and gently fold it in with a spatula until just combined.

Pour the batter into the prepared loaf pan and tap it on the countertop to release air bubbles.

Bake for 45-50 minutes until the top is caramelized and the center jiggles slightly.

Cool the cheesecake in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.