Indulgent Burnt Basque Cheesecake in a Loaf Pan You’ll Love
A deliciously creamy Burnt Basque Cheesecake in a loaf pan, perfect for sharing and satisfying your dessert cravings.
Ingredients
Ingredients
- 16 oz full-fat cream cheese at room temperature
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whipped cream for serving
- 1 cup fresh berries for serving
- 1/2 cup caramel sauce for drizzling
Instructions
- Preheat the oven to 400°F and position a rack in the center.
- Lightly grease a 9x5 inch loaf pan, then line it with parchment paper, letting the paper overhang the long sides for easy lifting.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until very smooth and silky, with no visible lumps or graininess.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Pour in the heavy cream and mix on low speed or stir until just combined.
- Sift the flour and salt into the bowl, then fold gently with a spatula until no dry streaks remain.
- Pour the batter into the prepared loaf pan and tap the pan firmly on the counter 2 to 3 times to release any large air bubbles.
- Bake for 45 minutes, or until the top is deep golden brown to dark mahogany and the center still jiggles slightly when the pan is gently shaken.
- Remove the cheesecake from the oven and let it cool completely in the pan at room temperature.
- Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or until fully cold and set.
- When ready to serve, lift the cheesecake from the pan using the parchment overhang and slice into thick pieces.
- Serve each slice with whipped cream, fresh berries, and a drizzle of caramel sauce.
Notes
- For the best texture, make sure the cream cheese and eggs are at room temperature before mixing.
- This cheesecake can be made up to 2 days ahead and stored covered in the refrigerator until serving.
- For cleaner slices, chill the cheesecake overnight before cutting and wipe the knife clean between cuts.
- This cheesecake can be made up to 2 days ahead and stored covered in the refrigerator until serving.
- For cleaner slices, chill the cheesecake overnight before cutting and wipe the knife clean between cuts.