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Burnt Basque Cheesecake in a Loaf Pan

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Burnt Basque Cheesecake in a loaf pan offers a creamy, custard-like center with a deeply caramelized top. This simple yet indulgent dessert combines minimal ingredients and effortless preparation for a showstopping treat.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a loaf pan (approximately 8×4 inches) with parchment paper, ensuring it’s big enough to hang over the sides for easy removal.
  2. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. You can use an electric mixer or whisk by hand.
  3. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the batter.
  4. Mix in the heavy cream, vanilla extract, and salt until the mixture is smooth and fully combined.
  5. Sift the flour over the mixture and gently fold it in with a spatula until fully incorporated, helping to stabilize the texture.
  6. Pour the cheesecake batter into the prepared loaf pan and bake for 45-50 minutes, until the top is golden-brown (almost burnt) and the center remains soft and jiggly.
  7. Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Lift the cheesecake out using the parchment paper and let it cool completely on a wire rack.
  8. Once cooled to room temperature, transfer to the refrigerator to chill for at least 4 hours or overnight for the best flavor and texture. Slice and serve chilled.

Notes

For a zesty twist, add citrus zest like lemon or orange to the batter.

Top with fresh berries, whipped cream, or caramel sauce for added flair.

To make gluten-free, swap the all-purpose flour with a gluten-free flour blend.

For a chocolate version, incorporate melted chocolate or cocoa powder into the batter.

This cheesecake needs to be chilled for at least 4 hours (or overnight) to set properly, so plan ahead!

Nutrition

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