Burnt Basque Cheesecake
This Burnt Basque Cheesecake in a loaf pan features a rich and creamy filling with a stunning caramelized top, making it a unique and impressive dessert that's surprisingly easy to create.
Ingredients
Cheesecake Filling
- 1.5 cups cream cheese, softened (full-fat) Ensure cream cheese is softened for a smooth batter.
- 0.5 cups granulated sugar
- 2 large eggs, room temperature
- 0.75 cups heavy cream Substitute with milk and butter if needed.
- 0.5 teaspoon vanilla extract Feel free to experiment with other flavorings.
- 0.125 teaspoon salt
- 1 tablespoon all-purpose flour Sift before folding into the mixture.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the sides for easy removal.
- In a large mixing bowl, beat the cream cheese and sugar together until very smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt. Beat until everything is fully mixed and silky.
- Sift in the flour and gently fold until just combined.
- Pour the batter into the prepared loaf pan. Tap the pan lightly on the counter to release any air bubbles.
Baking
- Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
Notes
Serve cheesecake thickly sliced. It can be topped with whipped cream, fresh berries, or drizzled with caramel or chocolate sauce. Store leftovers in the refrigerator covered with plastic wrap or foil for up to five days. Can be frozen for up to three months.