Description
Burnt Basque Cheesecake in a loaf pan is a creamy, crustless cheesecake with a caramelized top and custard-like center. It’s rustic, easy to make, and perfectly portioned for smaller gatherings.
Ingredients
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 2 tbsp all-purpose flour (optional for structure)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on all sides.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla, salt, and heavy cream until fully combined.
- Sift in flour (if using) and stir until smooth.
- Pour batter into the prepared loaf pan. Tap lightly to remove air bubbles.
- Bake 45–55 minutes, until the top is deeply golden brown and the center is still slightly jiggly.
- Cool in the pan to room temperature, then refrigerate for at least 3 hours or overnight before slicing.
Notes
- Omit flour for a creamier, custard-like texture.
- Add lemon zest or espresso for flavor variations.
- Use mini loaf pans and adjust baking time for smaller portions.
- Do not overbake—slight jiggle in the center is perfect.
- Serve with whipped cream, caramel drizzle, or fresh berries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg
