Burnt Basque Cheesecake Loaf Pan
A show-stopping dessert with a rich flavor and creamy texture, presented in a convenient loaf pan format.
Ingredients
Main ingredients
- 2 cups cream cheese, softened Ensure it's at room temperature for smooth mixing.
- 1 cup granulated sugar
- 3 large eggs Add one at a time, mixing well after each.
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour Avoid overmixing.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, beat the softened cream cheese until smooth, making sure there are no lumps.
- Gradually add the granulated sugar to the cream cheese, continuing to mix until fully combined.
- Add the eggs, one at a time, beating well after each addition until incorporated.
- Pour in the heavy cream and vanilla extract, mixing until the batter becomes creamy and smooth.
- Gently fold in the all-purpose flour and a pinch of salt until just combined.
Baking
- Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 35-40 minutes or until the top is deeply browned and the center is slightly jiggly.
- Turn off the oven and leave the door ajar. Allow the cheesecake to cool in the oven for about an hour.
Cooling
- Remove the loaf pan from the oven and the cheesecake from the pan using the parchment overhang. Transfer it to a wire rack to cool completely.
- Refrigerate for at least 4 hours or overnight before serving.
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Notes
Allowing the cheesecake to cool overnight develops the flavors and improves the texture. Serve with a dollop of whipped cream or toppings of your choice.