Ingredients
Method
Preparation
- Preheat your oven to 425°F (220°C) and place a rack in the middle.
- Line a 9x5-inch loaf pan with parchment, leaving the paper 1–2 inches above the rim.
- In a large bowl, beat the room-temperature cream cheese until completely smooth and free of lumps.
- Add the granulated sugar and beat until glossy and fully incorporated.
- Add the eggs one at a time, mixing briefly after each until just combined.
- Sprinkle in the flour and salt. Fold gently until you no longer see streaks of flour.
- Pour in the heavy cream and stir until the batter looks silky and pourable.
- Pour the batter into the prepared pan and tap it gently on the counter to release air bubbles.
Baking
- Bake for 40–50 minutes until the top is deeply golden, even almost black in spots, and the center still wobbles.
- Remove from the oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours, preferably overnight, to set.
Serving
- Lift the cheesecake from the pan using the parchment and slice with a hot, dry knife.
- Top with whipped cream, fresh berries, and a drizzle of caramel sauce.
Nutrition
Notes
For a richer finish, use heavy cream instead of half-and-half. Store in an airtight container for up to 5 days or freeze for up to 3 months.