Description
A rich and creamy Burnt Basque Cheesecake baked in a loaf pan. With its caramelized top and smooth interior, it’s a perfectly imperfect small-batch dessert that’s simple to make and full of bold flavor.
Ingredients
16 oz (450g) cream cheese, softened
3/4 cup (130g) granulated sugar
3 large eggs
1 cup (240ml) heavy cream
1/2 tsp salt
1 tsp vanilla extract
1 tbsp all-purpose flour
Butter or parchment for greasing the pan
Instructions
- Preheat the oven to 400°F (205°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on all sides.
- In a large bowl, beat the softened cream cheese until completely smooth.
- Add the sugar and continue beating until creamy.
- Beat in the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, salt, and vanilla extract; beat until silky.
- Sift in the flour and gently fold it into the batter until just combined.
- Pour the batter into the prepared loaf pan and gently tap it on the counter to release air bubbles.
- Bake for 45 to 50 minutes, until the top is golden brown and the center has a slight jiggle.
- Remove from the oven and let cool in the pan for at least 1 hour.
- Refrigerate for several hours or overnight before slicing. Serve chilled or at room temperature.
Notes
Add lemon or orange zest for a citrusy twist.
Skip the flour for a gluten-free version with a softer texture.
Add 1 tbsp espresso powder for a deeper flavor.
Store in an airtight container in the fridge for up to 5 days.
Do not freeze, as texture may change.
Best served cold or at room temperature—do not reheat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 125mg
