Preheat your oven to 400°F (200°C). Gather ingredients to ensure room temperature for better mixing.

Combine 16 oz of cream cheese with ¾ cup of granulated sugar in a large mixing bowl. Blend until smooth and creamy for approximately 2–3 minutes.

Add 3 large eggs to the mixture, one at a time, beating well after each addition until fully incorporated.

Gently fold in 1 cup of heavy cream, ¼ cup of flour, and ¼ teaspoon of salt using a spatula.

Grease a 9x5 inch loaf pan and line the bottom and sides with parchment paper. Pour the batter into the prepared pan, smoothing the top.

Bake for approximately 45 minutes until the top is golden brown with a slight jiggle in the center.

Allow the cheesecake to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.