Preheat your oven to 400°F (200°C) and line a 9x5 inch loaf pan with parchment paper.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and salt, mixing until creamy.

Add the eggs one at a time, mixing well after each addition until the batter is smooth.

Pour in the heavy cream and vanilla extract, mixing on low until combined.

Sift in the all-purpose flour and gently fold until just combined.

Pour the batter into the prepared loaf pan and gently tap to eliminate air bubbles.

Bake for 45-50 minutes until the top is deeply golden and slightly jiggly in the center.

Allow to cool in the pan for about 15 minutes, then transfer to the refrigerator and chill for at least 4 hours or overnight.

Slice and serve with a drizzle of caramel sauce.