Step 1: Preheat your oven to 400°F (200°C). Line a standard 9x5-inch loaf pan with parchment paper, allowing plenty of overhang on all sides. This will help you lift the cheesecake out later.
Step 2: In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the eggs one at a time, mixing well after each addition until fully incorporated. Ensure each egg is completely blended before adding the next.
Step 4: Pour in the heavy cream and mix until just combined. The mixture should be smooth and homogenous.
Step 5: Sift the all-purpose flour and salt into the cream cheese mixture. Mix on low speed until just incorporated and no streaks of flour remain. Be careful not to overmix.
Step 6: Pour the batter into the prepared loaf pan. Tap the pan gently on the counter a few times to release any large air bubbles.
Step 7: Bake for 40-50 minutes, or until the top is deeply caramelized (almost burnt!) and the cheesecake is still very jiggly in the center when gently shaken. The edges should be set.
Step 8: Remove from the oven and let cool completely in the loaf pan on a wire rack for at least 1 hour. The cheesecake will sink in the center as it cools.
Step 9: Once cooled to room temperature, transfer the loaf pan to the refrigerator and chill for at least 4 hours, or preferably overnight, for the best texture and flavor. This allows it to firm up properly.
Step 10: Using the parchment paper overhang, carefully lift the chilled cheesecake out of the loaf pan. Slice and serve at room temperature for the ultimate creamy experience.