Burnt Basque Cheesecake in a Loaf Pan: Delight Today!
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A rich and creamy Burnt Basque Cheesecake made in a loaf pan, perfect for a delightful dessert.
- Author: Jessica
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- Preheat your oven to 400°F (200°C) and prepare a 9×5-inch loaf pan by greasing it and lining it with parchment paper.
- In a large bowl, whip the softened cream cheese with an electric mixer until velvety.
- Gradually add the granulated sugar and mix until creamy.
- Add the vanilla extract and salt, stirring until fully integrated.
- Incorporate the eggs one at a time, mixing well after each addition.
- Slowly pour in the heavy cream and mix until smooth.
- Sift the flour over the mixture and gently fold it in without overmixing.
- Transfer the batter into the prepared loaf pan and bake for 30-35 minutes until the top is charred and the center is slightly wobbly.
- Allow the cheesecake to cool in the pan for 15 minutes, then lift it out using the parchment paper and cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
- For added flavor, mix in a tablespoon of lemon juice or zest into the batter.
- This cheesecake can be served chilled or at room temperature.
- Pairs well with fresh fruits or a drizzle of chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg