Go Back
–+ servings
Jessica

Burnt Basque Cheesecake in a Loaf Pan: Delight Today!

A rich and creamy Burnt Basque Cheesecake made in a loaf pan, perfect for a delightful dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C) and prepare a 9x5-inch loaf pan by greasing it and lining it with parchment paper.
  2. In a large bowl, whip the softened cream cheese with an electric mixer until velvety.
  3. Gradually add the granulated sugar and mix until creamy.
  4. Add the vanilla extract and salt, stirring until fully integrated.
  5. Incorporate the eggs one at a time, mixing well after each addition.
  6. Slowly pour in the heavy cream and mix until smooth.
  7. Sift the flour over the mixture and gently fold it in without overmixing.
  8. 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.
  9. 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.
  10. Refrigerate for at least 4 hours or overnight before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 10gCholesterol: 120mgSodium: 200mgSugar: 5g

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.

Tried this recipe?

Let us know how it was!