Description
This Burnt Basque Cheesecake baked in a loaf pan features a creamy, custardy center surrounded by a deeply browned caramelized top, delivering a deliciously rich and slightly tangy dessert perfect for any occasion.
Ingredients
Units
Scale
Ingredients
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces heavy cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 400°F and prepare a 9×5 inch loaf pan by lining it with parchment paper.
- Beat cream cheese and sugar: In a large mixing bowl, combine softened cream cheese and granulated sugar. Beat until smooth and creamy for about 2-3 minutes.
- Add eggs and mix: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, then add heavy cream and mix until incorporated. Gradually add flour and salt, mixing until just combined.
- Bake the cheesecake: Pour the batter into the prepared loaf pan and bake for 30-35 minutes until the top is deeply browned and the center is slightly jiggly.
- Cool and refrigerate: Let the cheesecake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Allow the cheesecake to cool completely and refrigerate for at least 4 hours or overnight for the best texture and flavor.
- Lining the loaf pan with parchment paper ensures easy removal of the cheesecake.
