Ingredients
Cheesecake Batter
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
For Serving
- 1 cup Whipped Cream For serving
- 1 cup Fresh Berries For serving
- 1/2 cup Caramel Sauce For drizzling on top
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Line a loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal later.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the granulated sugar, mix until well combined.
- Incorporate the eggs one by one, mixing well after each addition.
- Pour in the heavy cream, followed by the flour and salt. Mix until everything is smooth.
- Transfer the batter into the prepared loaf pan.
Baking
- Bake in the preheated oven for 40-50 minutes, or until the top is deeply browned and slightly cracked.
- Remove from the oven and let it cool in the pan for about 30 minutes.
- Carefully lift the cheesecake out of the pan by the parchment paper and let it cool completely on a wire rack.
Serving
- Once cooled, slice the cheesecake and serve with a dollop of whipped cream, fresh berries, and a drizzle of caramel sauce on top.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 150mgSugar: 20g
Notes
Always use room-temperature ingredients for a smoother batter. Keep an eye on the baking time; every oven is different, so adjust as necessary. For even texture, avoid overmixing the batter once you add the eggs. You can add flavors like vanilla extract or lemon zest for a different twist. Chocolate chips or nuts could also be mixed into the batter for added texture and taste. Store leftovers tightly wrapped in the refrigerator for up to 5 days, or freeze for up to 2 months.
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