Ingredients
Scale
- 400 g cream cheese, softened
- 200 g granulated sugar
- 4 large eggs
- 250 ml heavy cream
- 60 g all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- A pinch of salt
Instructions
- Preheat oven to 200°C (390°F). Line a loaf pan with parchment paper and lightly grease.
- Soften cream cheese at room temperature for 20–30 minutes.
- Beat cream cheese until smooth, gradually adding sugar.
- Add eggs one at a time, mixing on low speed after each.
- Incorporate heavy cream, vanilla extract, and lemon juice. Mix gently.
- Sift in flour and fold carefully. Add a pinch of salt.
- Pour batter into the prepared loaf pan and tap gently to remove air bubbles.
- Bake for 50–60 minutes until top is deep golden-brown with slight cracks.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Slice and serve as desired, optionally with fruit or honey.
Notes
Use full-fat cream cheese for optimal creaminess.
Avoid overmixing after adding eggs to prevent cracks.
Chilling enhances flavor and texture.
- Prep Time: 20
- Cook Time: 60