Ingredients
Scale
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Parchment paper (for lining)
Instructions
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until well combined.
- Incorporate the eggs, one at a time, followed by the heavy cream, vanilla extract, and flour. Mix until a velvety consistency is reached.
- Line your loaf pan with parchment paper, ensuring the paper extends over the sides for easy removal.
- Pour the cheesecake batter into the lined loaf pan and gently tap it on the counter to remove air bubbles.
- Bake in a preheated oven at 400°F (200°C) for 40-45 minutes until the top is dark brown and the center is slightly jiggly. Allow to cool at room temperature and then refrigerate for at least 4 hours before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This cheesecake can be frozen; wrap tightly and thaw overnight in the fridge before serving.
- For serving, consider topping with fresh berries, whipped cream, or a drizzle of chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 28g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg