Preheat your oven to 400°F and prepare a 9x5 inch loaf pan by lining it with parchment paper.

In a large mixing bowl, combine softened cream cheese and granulated sugar. Beat until smooth and creamy for about 2-3 minutes.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, then add heavy cream and mix until incorporated. Gradually add flour and salt, mixing until just combined.

Pour the batter into the prepared loaf pan and bake for 30-35 minutes until the top is deeply browned and the center is slightly jiggly.

Let the cheesecake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight before serving.