Burnt Basque Cheesecake Loaf
A creamy, rich dessert with a charred top, reimagined in a loaf pan for easy serving and individual slices.
Ingredients
Main Ingredients
- 16 ounces cream cheese, softened Ensure cream cheese is completely softened for smooth batter.
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 4 large eggs Add eggs one at a time.
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- as needed Parchment paper For lining the loaf pan.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a 9x5 inch loaf pan with parchment paper, allowing the edges to hang over the sides for easy removal.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy using an electric mixer on medium speed.
- Add the heavy cream and mix until fully combined.
- Include the eggs, one at a time, mixing well after each addition until the batter is smooth.
- Stir in the all-purpose flour, vanilla extract, and salt. Mix until well combined.
- Pour the cheesecake batter into the prepared loaf pan and smooth the top.
Baking
- Bake in the preheated oven for 30 to 35 minutes, until the top is deeply browned and the center is slightly jiggly.
- Let the cheesecake cool in the pan for about 15 minutes before removing it using the parchment paper.
- Allow it to cool at room temperature for another 30 minutes.
- Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.
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Notes
Tips: Ensure cream cheese is softened for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. Monitor baking time closely as it may vary with ovens. Properly line your loaf pan for easy removal.