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Preheat the oven to 400°F.
Line a 9x5-inch loaf pan with parchment paper. To do so, lightly butter the inside of the cake pan. Then lay one long strip of parchment paper across the loaf pan and press it into the pan, such that it is pressed into the corners. There should be at least 2 inches of overhang around the entire loaf pan. Trim any excess beyond the 2-inch overhang.
In a large mixing bowl add the softened cream cheese and granulated sugar. Mix with a hand-held mixer at low-medium speed for 5 minutes, until smooth and creamy. You can also do this in a stand mixer.
Add the eggs one at a time, mixing at each interval until fully combined.
Add the heavy cream, vanilla extract, and salt, and use a whisk to combine.
Sift in the flour and stir gently to incorporate.
Pour the batter into the parchment-lined loaf pan. Bake for 40-45 minutes. The top should be dark brown around the edges with a slightly lighter color in the center, but it should not be burned. The center will be quite soft and wiggly. It will set while resting on the counter.
Allow to cool fully on the counter. Cover and refrigerate until ready to serve. It's best served cool. Refrigerate the cheesecake for 2-4 hours or overnight.