1. – Preheat the oven to 400°F (200°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides.

2. – In a large mixing bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2-3 minutes.

3. – Gradually add the sugar and continue beating until well incorporated, about 1 minute.

4. – Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5. – Stir in the vanilla extract and salt until combined.

6. – Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula.

7. – Bake for 45-55 minutes, or until the center is still slightly jiggly but the edges are set.

8. – Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

9. – Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.