Description
Burnt Basque Cheesecake in a Loaf Pan is a small-batch version of the famous crustless Spanish cheesecake with a deeply caramelized top, creamy custardy center, and rich tangy flavor.
Ingredients
- 450 g (16 oz) cream cheese, softened
- 120 g (1/2 cup) granulated sugar
- 2 large eggs, room temperature
- 240 ml (1 cup) heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 15 g (2 tbsp) all-purpose flour
- Butter or oil for greasing the pan
Instructions
- Preheat the oven to 220°C (425°F). Line a loaf pan with parchment paper, leaving excess hanging over the sides.
- In a large bowl, beat the softened cream cheese and sugar together until completely smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, mixing until fully incorporated.
- Add the flour and salt and whisk until the batter is smooth and lump-free.
- Pour the batter into the prepared loaf pan.
- Bake for 30–35 minutes until the top is deeply browned and the center is still slightly jiggly.
- Remove from the oven and let the cheesecake cool to room temperature.
- Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.
Notes
- The center should remain slightly jiggly when removed from the oven; it will set while chilling.
- For best texture, allow the cheesecake to sit at room temperature for 15–20 minutes before serving.
- Using room temperature cream cheese prevents lumps in the batter.
- Parchment paper should extend above the pan edges to accommodate the cheesecake rising during baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish