Indulgent Burnt Basque Cheesecake in a Loaf Pan
A creamy and rich Burnt Basque Cheesecake with a perfectly burnt top and ultra-smooth center, making it an unforgettable dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 290 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
- 16 oz Full-Fat Cream Cheese (Room Temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At Room Temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
- 1 cup Whipped Cream (For serving)
- 1 cup Fresh Berries (For serving)
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat your oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper.
- In a large mixing bowl, beat the room temperature cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition until fully combined.
- Gradually mix in the heavy cream until smooth and luxurious.
- Sift in the all-purpose flour and salt, gently folding until just combined.
- Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 30-35 minutes until the top is burnt and the edges are set.
- Turn off the oven, crack the door open, and let the cheesecake cool for about an hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Lift the cheesecake out using the parchment paper, slice, and serve with whipped cream, fresh berries, and caramel sauce.
Notes
Use room temperature cream cheese for easier mixing. For leftovers, cover tightly and store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg