Description
A rich and creamy burnt Basque cheesecake baked in a loaf pan for a unique twist on the classic dessert.
Ingredients
Scale
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C).
- Line a loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream and vanilla extract until combined.
- Gently fold in the flour until just incorporated.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until the top is deeply browned and the center is slightly jiggly.
- Let it cool in the pan for 30 minutes, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature cream cheese.
- Allow the cheesecake to cool completely before refrigerating.
- This cheesecake can be served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Burnt Basque Cheesecake, Loaf Pan Cheesecake, Indulgent Cheesecake