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

Beat cream cheese and granulated sugar together in a mixing bowl until creamy and lump-free, about 2-3 minutes.

Add the eggs one at a time, blending well after each addition, about 30 seconds each.

Sift in flour, salt, and vanilla extract, then gently fold them into the mixture until just combined.

Pour the batter into the prepared loaf pan and bake for approximately 45 minutes until golden brown with a slight jiggle in the center.

Allow the cheesecake to cool in the pan for about 30 minutes, then transfer to the refrigerator and chill for at least 4 hours.