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Preheat the oven to 400°F (200°C).
Mix the cream cheese and sugar in a large mixing bowl until smooth.
Add the eggs one at a time, beating well between each addition.
Fold in the heavy cream, flour, and salt.
Pour the batter into a greased and lined 9x5 inch loaf pan.
Bake for 45 minutes, or until the top is golden brown with a slight jiggle in the center.
Cool the cheesecake at room temperature before transferring to the refrigerator.
Chill in the refrigerator for at least 4 hours, preferably overnight.