1 1/2 cups cream cheese, softened (full-fat)

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

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Preheat oven to 400°F (200°C). Line a standard loaf pan with parchment paper, leaving overhang for easy removal.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in heavy cream, vanilla extract, and salt until fully combined.
Sift flour over the batter and gently fold until no streaks remain.
Pour batter into prepared loaf pan.
Bake for 40–45 minutes, or until top is deeply golden and slightly burnt, with the center still slightly jiggly.
Cool completely in the pan, then chill in refrigerator for at least 4 hours or overnight before slicing and serving.

For best results, use full-fat cream cheese for maximum creaminess.

Chilling overnight enhances the texture and flavor.

No water bath is required for this recipe.

Top will naturally darken due to caramelization—this is intentional and adds flavor.

Can be made ahead and stored in the fridge for up to 5 days.