Ingredients
Scale
- 16 oz (450g) Cream cheese, softened to room temperature
- 2/3 cup (135g) Granulated sugar
- 2 Large eggs, room temperature
- 3/4 cup (180ml) Heavy cream
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1.5 tbsp All-purpose flour
Instructions
- Preheat your oven to 400°F (200°C). Take a standard 9×5 inch loaf pan and line it with two sheets of parchment paper. Make sure the paper overlaps and hangs over the edges. Do not worry about the wrinkles; they give the cheesecake its signature rustic look. Press the paper firmly into the corners so the batter takes the shape of the pan.
- In a large bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and fluffy. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Pour in the heavy cream, vanilla extract, and salt, mixing on low speed. Finally, sift the flour over the batter and fold it in gently with a spatula until no white streaks remain. Avoid overmixing to prevent air bubbles.
- Pour the smooth batter into your prepared loaf pan. Place it in the center of the oven and bake for 30 to 35 minutes. The top should be dark brown or even nearly black, and the cheesecake should still have a very noticeable jiggle in the center when you shake the pan. Remove it from the oven and let it cool completely in the pan on a wire rack. For the best texture, refrigerate it for at least 4 hours, or overnight, before lifting it out by the parchment paper and slicing.
- Cook Time: 50 minutes