Description
Burnt Basque Cheesecake in a loaf pan is a smaller, rustic version of the famous Basque dessert with a deeply caramelized top and creamy custard-like center. Perfectly portioned for smaller gatherings or indulgent snacking.
Ingredients
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Preheat oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream and vanilla extract until smooth.
- Sift in flour and salt, mixing until incorporated.
- Pour batter into prepared pan and smooth the top.
- Bake 35–40 minutes, until top is deeply golden brown and center is slightly jiggly.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Lift out with parchment, slice, and serve chilled or at room temperature.
Notes
- No water bath is needed—this cheesecake is meant to caramelize on top.
- Center should jiggle slightly when done but firm up as it cools.
- Use full-fat block cream cheese for the best texture.
- Add lemon zest, espresso powder, or berry compote for flavor variations.
- Best made a day ahead to allow proper chilling and setting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
