Begin by preheating your oven to 400°F (200°C). While it heats, take a 9x5 inch loaf pan, and lightly butter the inside. For easy removal, line the bottom and sides with parchment paper.

In a large mixing bowl, use an electric mixer to beat 16 ounces of full-fat cream cheese until it’s completely smooth, approximately 2 minutes. Gradually add in 1 cup of granulated sugar, mixing until well combined.

Incorporate 3 large eggs, one at a time, blending thoroughly after each addition to ensure a velvety texture.

Gently fold in 1/4 cup of all-purpose flour and a pinch of salt to your creamy mixture. Stir in 1 teaspoon of vanilla extract, ensuring there are no visible lumps.

Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula. Bake for approximately 45 minutes.

Allow the cheesecake to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 4 hours or overnight.

When ready to serve, lift the cheesecake from the pan using the parchment paper overhang, slice, and enjoy.