Ingredients:

  • 16 oz (450 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • 1 tsp (5 mL) vanilla extract
  • 1 tbsp (15 mL) lemon juice (freshly squeezed)
  • 1 cup (240 mL) heavy cream
  • 1/4 cup (30 g) all-purpose flour

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Line the loaf pan with parchment paper, allowing some overhang for easy removal.
  3. In a mixing bowl, beat the softened cream cheese until smooth.
  4. Gradually add granulated sugar and continue beating until well incorporated.
  5. Add eggs one at a time, mixing thoroughly after each addition.
  6. Mix in vanilla extract and lemon juice.
  7. Slowly incorporate heavy cream, mixing until smooth.
  8. Gently sift in flour, folding it into the batter until just combined.
  9. Pour the cheesecake mixture into the prepared loaf pan.
  10. Bake for approximately 50 minutes, or until the top is deeply golden and the center is slightly jiggly.
  11. Allow to cool at room temperature for 15-20 minutes before refrigerating. Chill for at least 2 hours before serving.
  12. Carefully lift the cheesecake from the pan using the parchment paper and slice to serve.