Preheat the oven to 200°C (400°F). Line a loaf pan with parchment paper, leaving some overhang for easy removal later.

Ensure the parchment paper covers the sides of the pan well.

In a mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

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

If using, sift in the flour and mix until just incorporated.

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

Bake in the preheated oven for about 50 minutes, or until the top is deeply browned and the center is slightly jiggly.

Remove from the oven and let cool in the pan for about 30 minutes.

Once cooled, lift the cheesecake out of the loaf pan using the parchment paper overhang.

Transfer to a serving plate and refrigerate for at least 2 hours before slicing.

Serve chilled and enjoy the creamy texture and burnt flavor!