Directions
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Preheat your oven to 400°F (200°C). This high temperature is the secret to achieving that gorgeous burn on the cheesecake.
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Line a loaf pan with parchment paper, allowing a generous overhang on the sides. This overhang serves as a helpful handle for easy removal of the cheesecake later.
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In a mixing bowl, beat together the softened cream cheese and sugar until you achieve a smooth and creamy texture. This step is crucial as it ensures that your cheesecake will be light and airy.
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Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition. This method helps in achieving a tremendous consistency without lumps.
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Next, add the heavy cream, vanilla extract, and salt to the bowl. Blend the mixture until completely smooth. This amalgamation creates a rich flavor profile that enhances the overall taste.
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Sift in the flour and gently fold it into the mixture using a spatula until just combined. Be careful not to overmix; you want your batter to remain light and fluffy.
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Pour the batter into the prepared loaf pan, distributing it evenly. Tap the pan lightly on the countertop to release any air bubbles that may have formed in the batter.
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Bake the cheesecake for 40–45 minutes, or until the top is a deep golden brown and slightly jiggly in the center. This unique baking process is what gives the cheesecake its iconic burnt look.
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Once baked, allow the cheesecake to cool at room temperature. Afterward, refrigerate it for at least four hours or, even better, overnight to allow the flavors to meld beautifully.
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