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. Grease a 9 by 5 inch loaf pan and line it with parchment paper, letting the parchment overhang the sides for easy removal.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, with no lumps.
- Add the eggs one at a time, beating well after each addition until fully incorporated and the mixture is silky.
- Pour in the heavy cream and mix until the batter looks smooth and slightly thickened.
- Sift the flour and salt over the batter, then fold gently until just combined and no dry spots remain.
- Pour the batter into the prepared loaf pan and tap the pan firmly on the counter a few times to release any air bubbles.
- Bake for 45 minutes, or until the top is deep golden brown, the edges are set, and the center still jiggles when gently shaken.
- Remove the pan from the oven and let the cheesecake cool completely at room temperature in the pan.
- Once cooled, cover the pan and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
- Lift the cheesecake from the pan using the parchment overhang, slice with a warm knife, and serve with whipped cream, fresh berries, and a drizzle of caramel sauce.
Notes
- Use room temperature cream cheese and eggs so the batter mixes smoothly without lumps.
- Do not overbake; the center should still jiggle to keep the texture creamy once chilled.
- Do not overbake; the center should still jiggle to keep the texture creamy once chilled.