Burnt Basque Loaf Cheesecake (Printable Version)
Creamy, caramelized Basque cheesecake adapted for a loaf pan - easy preparation with dramatic presentation.
# Ingredients:
→ Dairy
01 -
340g cream cheese, softened (full-fat)
02 -
180ml heavy cream
→ Dry Ingredients
03 -
100g granulated sugar
04 -
15g all-purpose flour
05 -
1/8 teaspoon salt
→ Eggs & Flavorings
06 -
2 large eggs, room temperature
07 -
1/2 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.
02 -
In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.
03 -
Add the eggs one at a time, mixing well after each addition.
04 -
Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.
05 -
Sift in the flour and fold gently until just combined.
06 -
Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles.
07 -
Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
08 -
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
# Notes:
01 -
This Basque-style cheesecake is intentionally baked at high temperature to create its signature 'burnt' caramelized exterior while maintaining a creamy interior.
02 -
The texture should be silky and slightly jiggly in the center when done - it will firm up during chilling.