Ingredients
Units
Scale
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 3 medium eggs
- 1 cup heavy whipping cream
- 3/4 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 Tbsp all-purpose flour
Instructions
- Preheat the oven to 400F/204C and move the oven rack to the middle slot of the oven. Line a 9x5 loaf pan with parchment paper in a way so that the paper overhang can be used as a sling to lift out the cheesecake once it is done.
- Plop the cream cheese and sugar in a mixing bowl and beat on medium speed with either the stand mixer paddle attachment or hand mixer for 2 minutes until no lumps remain and everything is smooth.
- Add one egg and beat at medium speed until it is incorporated, then add the next egg and do the same. Repeat with the last egg. Use a silicone spatula to scrape down the sides and bottom of the bowl to release any unmixed ingredients.
- Tip in the cream, vanilla, and salt and mix for 1 minute to combine.
- Shut off the mixer. Use a small fine-mesh sieve or sifter to dust the flour evenly over the batter. If you don’t have a sieve, use your fingertips to sprinkle the flour. Turn the mixer on and beat on low speed for a few seconds to incorporate the flour. Scrape the sides and bottom of the bowl. Now, beat the batter at medium speed for 15 seconds or so. The batter should be velvety smooth and luscious looking.
- Pour the batter into the prepared loaf pan and bake at 400F/204C for 50-ish minutes. Your bake time may vary, plus or minus five minutes. The color you are looking for is a deep, glossy brown (not black and not burnt!). The center area of the cheesecake should still be jiggly with about the same tension and wobble as a bowl of set jello.
- Remove it from the oven and let cool on a wire rack. The cheesecake will be puffy at first but deflates and looks sunken in a matter of minutes. Allow to cool for at least one hour before slicing. Peel away the parchment and slice into 6 wedges. Cut the wedges straight across for rectangular slices or at an angle if you want triangular slices.
- This can be made a day ahead. Cover and store in the refrigerator until ready to serve.