Description
This Burnt Basque Cheesecake made in a loaf pan is ultra creamy with a deeply caramelized top and no crust. It’s rich, indulgent, and perfectly sized for small gatherings or an easy make-ahead dessert.
Ingredients
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- 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, letting it overhang on all sides.
- In a large bowl, beat softened cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Pour in heavy cream, vanilla extract, and salt. Mix until fully combined.
- Sift in the flour and stir until smooth.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 40–50 minutes, or until the top is dark brown and the center still has a slight jiggle.
- Cool to room temperature, then chill in the fridge for at least 4 hours (or overnight).
- Slice into bars or wedges and serve chilled or at room temperature.
Notes
- Add 1 tsp espresso powder for a coffee version.
- Use brown sugar for a richer, molasses-like taste.
- Swirl in berry jam before baking for a fruity twist.
- Top with whipped cream or fresh berries for serving.
- To make it gluten-free, substitute flour with cornstarch or a 1:1 GF blend.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 170mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: undefined
- Protein: 6g
- Cholesterol: 130mg
