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Preheat your oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang on all sides so you can lift the cheesecake out later.
In a mixing bowl, beat the softened cream cheese and sugar together until completely smooth—no lumps.
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is fully incorporated.
Add the heavy cream, vanilla extract, and salt. Beat until smooth and creamy.
Sift in the flour and mix just until incorporated. Be careful not to overmix.
Pour the batter into the lined loaf pan. Tap it gently on the counter to release any air bubbles.
Bake for 30–40 minutes, or until the top is deeply golden brown and slightly jiggly in the center. If you like it more firm, bake closer to 45 minutes.
Let the cheesecake cool in the pan at room temperature for 1 hour. Then transfer to the fridge and chill for at least 4 hours (overnight is best) before slicing.