Step 1

Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.

Step 2

In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.

Step 3

Add the eggs one at a time, mixing well after each addition.

Step 4

Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.

Step 5

Sift in the flour and fold gently until just combined.

Step 6

Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles.

Step 7

Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.

Step 8

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.