Description
A deliciously rich and creamy Burnt Basque Cheesecake made in a loaf pan, perfect for any occasion.
Ingredients
Scale
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, allowing the edges to hang over for easy removal.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, mixing until well combined.
- Add the heavy cream, eggs, vanilla extract, flour, and salt to the cream cheese mixture. Beat on medium speed until the batter is smooth and well incorporated, about 2-3 minutes.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for 30-35 minutes, or until the top is deeply browned and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool in the pan for about 15 minutes. Then, carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, before slicing and serving.
Notes
- For a richer flavor, try adding a tablespoon of lemon juice or zest to the batter.
- If you prefer a lighter texture, fold in some whipped cream before pouring the batter into the pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 5g
- Protein: 6g