Ingredients
Scale
- 16 ounces (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) all-purpose flour
- Pinch of salt
Instructions
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well, then incorporate vanilla extract.
- Mix in heavy cream, sift in flour and salt, stirring until combined.
- Preheat oven to 400°F (200°C). Grease a loaf pan and pour in the batter.
- Bake for 50-60 minutes, until the top is golden brown. Allow to cool before slicing.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- For longer storage, wrap tightly and freeze for up to one month.
- Thaw frozen cheesecake in the refrigerator before serving.
- Serve plain or with powdered sugar, fresh berries, or chocolate sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg