Description
A rich and creamy crustless cheesecake with a beautifully caramelized top, made effortlessly in a loaf pan. This rustic yet refined dessert skips the crust and water bath, delivering indulgent flavor with minimal fuss.
Ingredients
16 oz (450g) cream cheese, softened
3/4 cup (150g) granulated sugar
3 large eggs, room temperature
1 cup (240ml) heavy cream
1/4 cup (30g) all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
Instructions
- Preheat the oven to 400°F (205°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the heavy cream, vanilla extract, and salt until fully combined.
- Sift in the flour and gently fold it into the batter, being careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 55 minutes, or until the top is deeply golden brown and the center still jiggles slightly.
- Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours before slicing and serving.
Notes
- Let the cheesecake cool fully before chilling to avoid condensation on the surface.
- For extra flavor, add citrus zest or a swirl of dulce de leche before baking.
- Best served chilled or at room temperature. No reheating required.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze individual slices wrapped in plastic and foil for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
