Ingredients
Scale
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on all sides.
- In a large bowl, beat cream cheese until completely smooth. Scrape sides to remove lumps.
- Add sugar and beat until light and creamy.
- Add eggs one at a time, mixing until combined, scraping the bowl as needed.
- Pour in heavy cream and vanilla extract; mix until smooth. Optional: add lemon zest, espresso, or almond extract.
- Sift in flour and salt. Fold gently until no streaks remain.
- Pour batter into prepared loaf pan, tapping to remove air bubbles.
- Bake 45–55 minutes until top is deeply golden brown and center slightly jiggles.
- Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Lift cheesecake out using parchment overhang, slice with a sharp knife, cleaning blade between cuts. Serve chilled or at room temperature.
Notes
The top should appear almost burnt; this contrasts with the creamy center.
Customize with flavor additions like citrus zest or espresso.
Loaf pan creates a thicker, more even rise than a round pan.
- Prep Time: 15
- Cook Time: 55