Ingredients
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16 oz (450 g) cream cheese, softened
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1 cup (200 g) granulated sugar
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3 large eggs
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1 cup (240 ml) heavy cream
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2 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat Oven:
Preheat your oven to 400°F (200°C). Line a standard loaf pan (8×4 or 9×5 inch) with parchment paper, letting the paper hang over the sides for easy removal. -
Beat Cream Cheese and Sugar:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2–3 minutes. -
Add Eggs:
Add eggs one at a time, mixing well after each addition. -
Mix in Cream, Flour, and Flavor:
Add heavy cream, vanilla extract, flour, and a pinch of salt. Mix until just combined and smooth. -
Bake:
Pour batter into the prepared loaf pan. Bake for 50–60 minutes, until the top is deeply golden brown and the center still jiggles slightly when shaken. -
Cool:
Allow the cheesecake to cool completely in the pan on a wire rack. The cheesecake will settle and firm up as it cools. -
Chill and Serve:
Chill in the refrigerator for at least 4 hours or overnight before slicing. Use the parchment paper to lift the cheesecake out of the pan.
Tips
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The top should be dark brown but not burnt bitter.
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The interior is creamy, almost custard-like — that jiggle is good!
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Use full-fat cream cheese and heavy cream for best texture.
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Can be served plain or with fresh berries, fruit compote, or a dusting of powdered sugar.