Description
A rich and creamy cheesecake with a caramelized top, made easy in a loaf pan.
Ingredients
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
- 1 cup Whipped Cream (For serving)
- 1 cup Fresh Berries (For serving)
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the edges.
- In a mixing bowl, beat the room temperature cream cheese until smooth.
- Add the granulated sugar and mix until fully incorporated.
- Next, add the eggs one at a time, mixing well after each addition.
- Slowly pour in the heavy cream and mix until smooth.
- Sift in the flour and salt, then gently mix until everything is combined.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for about 25 to 30 minutes or until the top is deeply golden brown.
- Remove the cheesecake from the oven and allow it to cool completely in the pan.
- Refrigerate for at least 4 hours, or overnight if possible, before serving.
Notes
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish