Preheat your oven to 400°F (205°C) and grease the loaf pan with butter. Line the pan with parchment paper, allowing it to overhang.

In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add the granulated sugar, beating for an additional 2-3 minutes until fluffy.

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

Mix in the vanilla extract and salt, then slowly pour in the heavy cream while beating on low speed.

Sift the all-purpose flour over the batter and fold in gently until just combined.

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

Bake in the preheated oven for 45-50 minutes until the top is caramelized and dark brown with a jiggly center.

Let the cheesecake cool in the pan for 30 minutes, then refrigerate for a minimum of 4 hours before slicing.