Ingredients
Cheesecake Batter
- 16 oz cream cheese (full-fat)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream (high-fat)
- 2 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking the cheesecake with the signature caramelized top.
- Prepare Pan: Line a loaf pan with parchment paper and lightly grease it to prevent sticking and make cake removal easier.
- Mix Cream Cheese and Sugar: In a mixing bowl, beat the full-fat cream cheese and granulated sugar together until the mixture is completely smooth and free of lumps, creating a creamy base.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter without curdling.
- Incorporate Cream and Vanilla: Pour in the heavy cream and vanilla extract and mix gently until the batter has a silky, unified texture.
- Transfer and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes until the top is golden brown and set but the center still has a slight jiggle, indicating a creamy interior.
- Cool and Chill: Allow the cheesecake to cool at room temperature, then refrigerate to firm up and develop flavors before serving.
Notes
- Use full-fat cream cheese and heavy cream for the richest texture.
- Do not overmix the batter to avoid incorporating excess air, which can cause cracks.
- The slight jiggle in the center when baking signifies a perfectly creamy interior that will firm up as it cools.
- Line the loaf pan generously with parchment paper to help lift out the cheesecake easily.
- Chill the cheesecake for at least 4 hours or overnight for best slicing results.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque/Spanish