Preheat your oven to 400°F (200°C). Butter a 9x5 inch loaf pan and line it with parchment paper, letting it overhang.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, mixing thoroughly, then incorporate the eggs one at a time.

Gently fold in the flour and a pinch of salt, then stir in the vanilla extract.

Pour the batter into the prepared pan, smoothing the top. Bake for 45 minutes until the top is golden brown and the center is slightly jiggly.

Turn off the oven and crack the door, let it cool for 30 minutes, then refrigerate for at least 4 hours or overnight.

Lift the cheesecake from the pan using the parchment, slice, and serve.