Preheat your oven to 400°F (200°C).

Line a loaf pan with parchment paper, allowing it to overhang on the sides.

In a large mixing bowl, combine softened cream cheese with granulated sugar. Beat on medium speed until smooth and fluffy, about 2-3 minutes.

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

Pour in the heavy cream, followed by vanilla extract and salt. Mix on low speed until smooth, about 1-2 minutes.

Sift in the all-purpose flour and gently fold it into the batter.

Pour the batter into the prepared loaf pan and tap gently to release air bubbles.

Bake for 40-45 minutes until the top is golden and the center jiggles slightly.

Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.

Lift the cheesecake out of the pan using the parchment overhang, slice, and serve chilled.