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Preheat your oven to 400°F (200°C).
Line your loaf pan with parchment paper, allowing some overhang for easy removal.
In a medium bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy, about 2–3 minutes.
Add the egg and beat until fully incorporated.
Slowly mix in the heavy cream and vanilla extract, beating until smooth.
Sift in the flour and add a pinch of salt, then fold until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula if needed.
Bake in the preheated oven for 35–40 minutes, or until the top is deeply golden brown and slightly puffed. The center should still jiggle slightly when shaken.
Let the cheesecake cool completely in the pan at room temperature.
Once cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the flavors and texture to develop.
Remove the cheesecake from the loaf pan using the parchment paper overhang.
Slice into thick pieces and enjoy as-is or with your favorite toppings like fresh berries or a drizzle of caramel.