Ingredients
Scale
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 400°F.
- Line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar, beating until well combined.
- Add the vanilla extract and salt, mixing until incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and mix until smooth.
- Sift in the flour and gently fold it into the batter until just combined.
- Pour the cheesecake batter into the prepared loaf pan.
- Bake in the preheated oven for 40-45 minutes, or until the top is deeply golden brown and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes.
- Refrigerate for at least 4 hours or overnight for best results.
- Once chilled, lift the cheesecake out of the pan using the parchment overhang. Slice and serve.
Notes
- For a richer flavor, try adding a tablespoon of lemon juice or zest to the batter.
- You can also top the cheesecake with fresh berries or a drizzle of chocolate sauce for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg