Loaf Pan Basque Cheesecake
A creamy and visually striking dessert with a burnt top and custardy center, perfect for any occasion.
Ingredients
Cheesecake Base
- 1.5 cups cream cheese, softened Use room temperature for smooth texture.
- 1 cup heavy cream Can be swapped with sour cream for tangier flavor.
- 3/4 cup sugar
- 3 large eggs Add one at a time, mixing well after each.
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour Sift before adding to the mixture.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a loaf pan with butter and line it with parchment paper.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the heavy cream and vanilla extract, then mix until combined.
- Beat in the eggs one at a time, making sure to mix well after each addition.
- Sift in the flour and salt, and stir until well incorporated.
- Pour the batter into the prepared loaf pan.
Baking
- Bake in the preheated oven for about 40-50 minutes, or until the top is dark and burnt, with the center slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for a few hours or overnight before slicing and serving.
Notes
Serve chilled, dusted with powdered sugar or accompanied by fresh berries. Pairs beautifully with coffee. Keep leftovers in an airtight container in the refrigerator for up to a week.