Preheat oven to 400F degrees
Butter and line a 9x5 inch loaf pan with line with 2 overlapping sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides for easier release of cheesecake from the pan.
It helps to keep the parchment from folding in if you crumple it first.
Using the paddle attachment of your stand mixer, beat softened creamcheese and sugar on medium-low speed, scraping down sides of bowl until soft and creamy.
Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next.
Scrape down sides of bowl, then reduce mixer speed to medium-low.
Add cream and vanilla extract and beat until combined, about 30 seconds.
Turn off mixer and sift flour and salt evenly over cream cheese mixture.
Beat on low speed until incorporated, about 15 seconds.
Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
Pour onto prepared pan and bake until the top is really golden dark brown and still very jiggly in the center, 60–65 minutes.
You can see some cracks on top of the cheesecake.
Let cool slightly (it will fall drastically as it cools), then unmold.
Let cool completely.
Carefully peel away parchment from sides of cheesecake.
Put on the fridge to chill for at least 2 hours or if you can wait, this is better eaten the next day.