Loaf Pan Basque Cheesecake
If you’ve ever wondered how a cheesecake could be rich, creamy, and just a little daring, let me introduce you to my Loaf Basque Burnt Cheesecake. This isn’t your everyday dessert. It’s the kind of cheesecake that makes people pause, take a second bite, and smile. Its caramelized top has that signature burnt flavor that contrasts beautifully with the luscious, velvety interior.
Ingredients
- 2 ⅓ cups (560g) cream cheese
- 2/3 cup (135g) sugar
- 4 eggs
- 1 ¼ cup (300g) whipping cream
- 1 tsp (5g) salt
- 1 tsp 5g) vanilla extract
- 2 tbsp+ 1 tsp (25g) flour
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9x5-inch (23 x 13 cm) loaf pan with butter. Line the pan with one sheet of parchment paper, making sure it extends about 2 inches (5 cm) above the edges of the pan.
- In a large bowl, mix the cream cheese, sugar, and salt until well combined and smooth.
- With the mixer on medium speed, add the eggs one at a time, mixing well after each addition.
- Add the vanilla extract.
- Pour in the cream and mix until incorporated.
- With the mixer on low speed (or using a whisk), gently incorporate the flour.
- Pour the batter into the prepared pan.
- Bake for 40–50 minutes, until the top is deep golden brown but the center is still slightly jiggly. If the top browns too quickly during baking, loosely cover with aluminum foil.
- Let the cheesecake cool to room temperature before serving. As it cools, the cheesecake will sink slightly in the center—this is normal.
- It is best served at room temperature. Refrigerate any leftovers and bring them back to room temperature before serving.
Video
Nutrition
Serving: 1 serving out of 10Calories: 330kcalCarbohydrates: 11.57gProtein: 7.06gFat: 28.81gSaturated Fat: 17.55gTrans Fat: 0.007gCholesterol: 157mgSodium: 513mgPotassium: 113mgFiber: 0.1gSugar: 9.48gVitamin A: 1113IUVitamin C: 0.2mgCalcium: 70mgIron: 1.07mg