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–+ servings
Burnt Basque Cheesecake in a Loaf Pan

Indulge in Burnt Basque Cheesecake in a Loaf Pan Today!

This Burnt Basque Cheesecake in a Loaf Pan is a delightful, crustless dessert full of rich flavors and rustic charm.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Basque
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 16 oz Cream Cheese softened
  • 3/4 cup Granulated Sugar no substitutions recommended
  • 3 large Eggs room temperature
  • 1 cup Heavy Cream full-fat for maximum taste
  • 1/4 cup All-Purpose Flour gluten-free option available
  • 1/4 tsp Salt a pinch is essential
  • 1 tsp Vanilla Extract pure preferred
For Preparing the Pan
  • 1 tbsp Butter or Parchment for greasing or lining the loaf pan

Equipment

  • Loaf pan
  • Electric Mixer
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (205°C). Grease the loaf pan generously with butter or line it with parchment paper.
  2. In a large mixing bowl, beat the softened cream cheese until smooth, about 2-3 minutes. Gradually mix in the sugar until fluffy.
  3. Incorporate the eggs one at a time, beating well after each addition.
  4. Pour in the vanilla extract and salt, mix on low speed. Drizzle in the heavy cream and beat until smooth.
  5. Sift the flour into the batter and gently fold it in until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the surface.
  7. Bake for 45-50 minutes until the top is dark brown and the center has a slight jiggle.
  8. Cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 30gSaturated Fat: 18gCholesterol: 150mgSodium: 200mgPotassium: 200mgSugar: 20gVitamin A: 800IUCalcium: 150mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to prevent a dense texture. Allow the cheesecake to cool completely before refrigerating.

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