Preheat your oven to 400°F (200°C). Line a 9x5 inch loaf pan with parchment paper, allowing the paper to hang over the edges for easy removal later.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Gradually add the granulated sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing well after each addition.

Pour in the heavy cream and mix until fully incorporated.

Sift the flour and salt over the mixture and gently fold it in until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until the top is deeply browned and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional 15 minutes.

Remove from the oven and let it cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight for best results.

When ready to serve, lift the cheesecake out of the pan using the parchment paper and slice into pieces.