Step 1: Prep Your Pan

• • Preheat your oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang on all sides so you can lift the cheesecake out later.

Step 2: Beat the Cream Cheese

• • In a mixing bowl, beat the softened cream cheese and sugar together until completely smooth—no lumps.

Step 3: Add the Eggs

• • Add the eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is fully incorporated.

Step 4: Mix in the Cream & Flavoring

• • Add the heavy cream, vanilla extract, and salt. Beat until smooth and creamy.

Step 5: Add the Flour

• • Sift in the flour and mix just until incorporated. Be careful not to overmix.

Step 6: Pour and Bake

• • Pour the batter into the lined loaf pan. Tap it gently on the counter to release any air bubbles.

• • Bake for 30–40 minutes, or until the top is deeply golden brown and slightly jiggly in the center. If you like it more firm, bake closer to 45 minutes.

Step 7: Cool and Chill

• • Let the cheesecake cool in the pan at room temperature for 1 hour. Then transfer to the fridge and chill for at least 4 hours (overnight is best) before slicing.