Description
This creamy, crustless cheesecake bakes to a caramelized top in a loaf pan—perfect for a small batch Spanish-inspired dessert.
Ingredients
1¾ lb (800 g) full-fat cream cheese, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1⅔ cups (400 ml) heavy cream, room temperature
1 tsp vanilla extract (optional)
¼ tsp fine salt
¼ cup (30 g) all-purpose flour
Instructions
Preheat oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment, allowing overhang.
In a large bowl, beat cream cheese and sugar until smooth (3–5 minutes).
Add eggs one at a time, mixing until just combined.
Mix in cream, vanilla (if using), and salt.
Sift in flour and whisk until incorporated.
Pour batter into loaf pan. Smooth top and place pan on a baking sheet.
Bake 40–45 minutes, until top is deeply browned and center still jiggles slightly.
Cool completely, then refrigerate at least 2 hours (overnight preferred).
Lift out using parchment, slice thickly, and serve chilled or room temperature.
Notes
Add lemon zest or almond extract for a flavor twist.
For chocolate version, whisk in cocoa powder with flour.
Serve with fruit compote or powdered sugar if desired.
Avoid low-fat cream cheese for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-Inspired
