1. Preheat your oven to 400°F (200°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.

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

3. Gradually add the sugar and continue mixing until well combined and the mixture is light and fluffy, about 2-3 minutes more.

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 fully incorporated.

6. Pour the cheesecake batter into the prepared loaf pan and smooth the top.

7. Bake for 50-60 minutes, or until the edges are golden brown and the center is still slightly jiggly.

8. Turn off the oven and leave the cheesecake inside with the door closed for an additional 1 hour.

9. Remove the cheesecake from the oven and allow it to cool completely on a wire rack, about 2-3 hours.

10. Once cooled, run a knife around the edges of the pan and carefully remove the cheesecake. Slice and serve.