Description
Burnt Basque Cheesecake in a Loaf Pan is your go-to recipe for a rich, creamy, and perfectly caramelized dessert—small-batch style! With its signature deeply golden top and a luscious, custard-like center, this loaf pan version is ideal for intimate gatherings or a cozy night in.
Ingredients
Scale
- 1 ½ cups cream cheese, softened (full-fat)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¾ cup heavy cream
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving extra overhang for easy lifting.
- In a large bowl, beat cream cheese and sugar until very smooth and fluffy.
- Add eggs, one at a time, mixing well after each. Pour in heavy cream, vanilla extract, and salt. Beat until silky and fully combined.
- Sift in all-purpose flour and gently fold until just combined—don’t overmix.
- Pour batter into the prepared loaf pan. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 40-45 minutes, or until the top is deeply golden brown and the center jiggles slightly.
- Let the cheesecake cool to room temperature. Refrigerate for at least 4 hours (overnight is best) before slicing.
Notes
Ensure cream cheese is at room temperature for a smooth batter. Don’t overbake—the center should be jiggly for a custardy texture. Chill completely before slicing for clean cuts. Use full-fat dairy for best results.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
Keywords: basque cheesecake, loaf pan cheesecake, burnt cheesecake, small batch dessert, creamy cheesecake