Description
A simplified, perfectly scaled-down version of the famous scorched Spanish cheesecake made in a standard loaf pan.
Ingredients
1 1/2 cups full-fat cream cheese (softened)
1/2 cup granulated sugar
2 large eggs (room temperature)
3/4 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon all-purpose flour
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a 9x5 inch loaf pan with two layers of crumpled parchment paper.
Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and creamy.
Step 3: Add the room temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next one.
Step 4: Mix in the heavy cream, vanilla extract, and salt until well blended.
Step 5: Sift the flour into the batter and fold gently with a spatula until no dry clumps remain.
Step 6: Pour the batter into the pan and bake for 30-35 minutes until the top is dark brown and the center is still jiggly.
Step 7: Cool at room temperature completely, then refrigerate for at least 6 hours before serving.
Notes
Ensure the parchment paper is long enough to act as handles for easy removal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 19g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
