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Preheat oven to 425°F (220°C).
Line a loaf pan with parchment paper, leaving extra paper hanging over the sides.
In a large bowl, beat cream cheese and sugar until completely smooth.
Add eggs one at a time, mixing well after each addition.
Stir in heavy cream, vanilla, salt, and flour until silky smooth.
Pour batter into the prepared loaf pan.
Bake for 35–45 minutes until the top is deeply golden brown and slightly burnt while the center still has a gentle jiggle.
Cool at room temperature for about 1 hour.
Refrigerate for at least 4 hours or overnight for the best creamy texture.
Slice and serve chilled or slightly softened at room temperature.