Ingredients
- Cream cheese, softened: 16 ounces (450g)
- Granulated sugar: ¾ cup (150g)
- Large eggs: 2
- Heavy cream: 1 cup (240ml)
- All-purpose flour: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Salt: Pinch
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, making sure the paper extends well beyond the edges of the pan (this will help you lift the cheesecake out later). Don't worry about making it perfect; the rustic look is part of the charm.
- Step 2: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until completely smooth and creamy, with no lumps.
- Step 3: Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage.
- Step 4: Pour in the heavy cream and vanilla extract, and mix until just combined. Sift in the flour and salt and gently fold into the batter until just incorporated. Avoid overmixing.
- Step 5: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until the top is deeply browned and slightly jiggly. The center should still have a noticeable wobble.
- Step 6: Let the cheesecake cool completely in the pan before lifting it out using the parchment paper overhang. Chill in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving. The burnt top will soften slightly as it chills.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though it's best enjoyed within the first 24 hours.
- For a slightly softened texture, let a slice sit at room temperature for 15-20 minutes before serving, but don't microwave!
- A simple dusting of powdered sugar or a dollop of whipped cream provides a beautiful contrast to the dark, rustic top of this loaf cake.
- Don't fret about small cream cheese lumps initially; the long bake time ensures a smooth, silky texture in the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American