Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream the softened cream cheese until silky smooth and lump-free using an electric mixer for 3 to 5 minutes.
- Gradually add the granulated sugar, mixing on medium speed until light and fluffy for 2 to 3 minutes.
- Add eggs one at a time, mixing on low speed fully integrating each before adding the next.
- Incorporate the heavy cream and vanilla extract, mixing on low speed for about 30 seconds until smooth.
- Gently fold in the all-purpose flour and salt until just combined.
- Preheat the oven to 425°F (220°C).
- Line the loaf pan with parchment paper, allowing overhang for easy removal.
- Pour the cheesecake batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 50 to 60 minutes until the top is a deep brown and caramelized, with a slightly jiggly center.
- Turn off the oven and leave the cheesecake inside to cool for 1 hour.
- Transfer the cheesecake to room temperature to cool completely before refrigerating.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
- Unmold the cheesecake using the parchment overhang and slice for serving.
Nutrition
Notes
For best results, use room temperature cream cheese and avoid overmixing after adding eggs and flour for a creamy texture.