Description
This Burnt Basque Cheesecake in a Loaf Pan is indulgent, creamy, and slightly caramelized, with a deep golden-brown top and a rich, smooth filling. Perfect for any occasion, this dessert is easy to make and will quickly become a favorite.
Ingredients
1 ½ cups cream cheese, softened (full-fat)
½ cup granulated sugar
2 large eggs, room temperature
¾ cup heavy cream
½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt. Continue beating until fully combined and silky smooth.
- Sift in the all-purpose flour and gently fold until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and tap the pan gently to release any air bubbles.
- Bake for 40-45 minutes or until the top is deeply golden brown and the center still jiggles slightly when gently shaken.
- Allow the cheesecake to cool to room temperature in the pan. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
- Once chilled, lift the cheesecake out of the loaf pan using the parchment paper overhang. Slice into pieces and serve chilled.
Notes
- For a flavor twist, you can infuse the cheesecake with lemon zest, orange zest, or a hint of cinnamon.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or almond flour.
- Top with a fresh fruit compote, caramel drizzle, or powdered sugar for extra flair.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
