Loaf Pan Basque Cheesecake
Experience creamy indulgence with this easy-to-make Basque Burnt Cheesecake, featuring a rich texture and beautifully caramelized top.
Ingredients
Cream Cheese Mixture
- 1 pound cream cheese, softened Make sure it's good-quality for the creamiest results
- 1 cup granulated sugar
- 4 large eggs At room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup all-purpose flour Sifted
- a 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 and sugar together using an electric mixer until smooth and fluffy.
- Incorporate the eggs, one at a time, mixing on low speed after each addition until just combined.
- Add in the heavy cream and vanilla extract, mixing until well blended.
- Gently fold in the flour and salt until there are no lumps, taking care not to overmix.
- Carefully pour the batter into the lined loaf pan, ensuring it’s evenly distributed.
Baking
- Place the pan in the preheated oven and bake for approximately 50 minutes, or until the top is beautifully darkened and jiggly in the center.
Cooling and Serving
- Allow the cheesecake to cool completely in the pan before removing it.
- Refrigerate for at least 4 hours or overnight to set properly.
- Slice the cheesecake and enjoy the rich texture and flavor!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, wrap tightly and store for up to 2 months. Thaw in the refrigerator overnight.