Ingredients:

  • 450g Full fat Cream Cheese, room temperature
  • 135g Granulated Sugar
  • 3 large eggs, room temperature
  • 240ml Heavy Cream (minimum 36% fat)
  • 15g All-purpose Flour, sifted
  • 1 tsp Vanilla Bean Paste
  • 3g Fine Sea Salt

Instructions:

  1. Line a 9x5 inch loaf pan with two overlapping sheets of parchment paper, ensuring the paper extends 2 inches above the rim.
  2. In a large mixing bowl, cream the room-temperature cream cheese and granulated sugar together until the texture is glassy and completely smooth.
  3. Incorporate the eggs one at a time, whisking gently by hand or with a mixer on low speed to avoid introducing excessive air bubbles.
  4. Whisk in the heavy cream and vanilla bean paste until fully combined.
  5. Sift the all-purpose flour and sea salt over the batter and fold gently until no dry streaks remain.
  6. Pour the batter into the prepared loaf pan. Bake at 210°C for 30 minutes until the top is deep mahogany and the center retains a distinct wobble (jiggle) when shaken.
  7. Cool completely in the pan at room temperature, then transfer to the refrigerator for at least 6 hours to set the custard texture.