Burnt Basque Cheesecake in a Loaf Pan
Make a creamy Burnt Basque Cheesecake in a loaf pan — a rich, caramelized small-batch dessert that’s simple, elegant, and irresistibly indulgent. Perfect for six servings.
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 Oven:
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving overhang for easy removal later.
Beat Cream Cheese & Sugar:
- In a large mixing bowl, beat cream cheese and sugar together until completely smooth and fluffy.
Add Eggs:
- Mix in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Incorporate Liquids:
- Pour in the heavy cream, vanilla extract, and salt. Mix until the batter is silky and fully combined.
Add Flour:
- Sift in the flour and fold gently until just combined — do not overmix.
Bake:
- Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to release any air bubbles. Bake for 40–45 minutes, or until the top is deeply golden brown and the center still jiggles slightly.
Cool & Chill:
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Serve:
- Slice with a sharp knife (wiping between cuts for clean slices) and serve chilled or at room temperature.
Notes
Use Room Temperature Ingredients: Ensures a smooth, lump-free batter.
Don’t Overbake: The center should still jiggle — it will set as it cools.
Chill Thoroughly: Cooling enhances the creamy, custard-like texture.
For Extra Caramelization: Bake the last few minutes on the top rack for deeper color.