Description
A delicious and visually impressive dessert that combines the creamy texture of cheesecake with a unique charred top, made simpler with a loaf pan.
Ingredients
- 1 1/2 cups cream cheese, softened (full-fat)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving some overhang.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt, mixing until fully incorporated.
- Sift in the flour and gently fold it into the mixture until just combined.
- Pour the batter into the prepared loaf pan and tap it lightly on the counter to remove air bubbles.
- Bake for 40–45 minutes until the top is deeply golden and the center jiggles slightly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
Serve chilled or at room temperature. Pair with chocolate sauce, fresh fruit, or a dollop of whipped cream for an extra touch.