Preheat your oven to 400°F (200°C). Crumple a large sheet of parchment paper tightly into a ball, then flatten it and press it deeply into a 9x5-inch (23x13cm) loaf pan. Ensure the paper extends at least 2 inches above the rim.

In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed for 2 to 3 minutes until completely smooth. Scrape down the sides and bottom of the bowl.

With the mixer running on low speed, add the room-temperature eggs one at a time. Ensure each egg is fully incorporated before adding the next to maintain a smooth emulsion.

Sift the all-purpose flour and kosher salt over the batter. Pour in the heavy whipping cream and vanilla extract. Mix on low speed just until the batter is homogeneous and silky. Do not overmix.

Pour the batter into the prepared loaf pan and tap it gently on the counter to release air bubbles. Bake for 35 to 40 minutes until the top is dark amber and caramelized, but the center still has a significant jiggle when gently shaken.

Remove from the oven and cool completely on a wire rack for at least 2 hours. The cake will sink as it cools. Once at room temperature, chill in the refrigerator for at least 4 hours (preferably overnight) before slicing and serving.