Description
A deliciously creamy Burnt Basque Cheesecake Loaf with a rich flavor and a beautifully caramelized top.
Ingredients
Scale
- 340g cream cheese, softened (full-fat)
- 100g granulated sugar
- 2 large eggs, room temperature
- 180ml heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 200°C. Line a loaf pan with parchment paper, ensuring some overhang for easy removal later.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky consistency.
- Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and the mixture appears silky and homogeneous.
- Sift the flour into the mixture and fold gently until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to release any trapped air bubbles.
- Bake for 40–45 minutes, or until the top develops a deep golden color while the center maintains a slight jiggle.
- Allow the cheesecake to cool completely to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing and serving.
Notes
- For best results, use full-fat cream cheese.
- Ensure all ingredients are at room temperature for a smoother batter.
- This cheesecake is best enjoyed after being chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg