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–+ servings
Marco

Burnt Basque Cheesecake in a Loaf Pan: Discover the Secret!

A deliciously rich and creamy Burnt Basque Cheesecake made in a loaf pan, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 9x5 inch loaf pan with parchment paper, allowing the edges to hang over for easy removal.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 5gProtein: 6gFat: 30gSugar: 5g

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.

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