Burnt Basque Cheesecake in a Loaf Pan
An easy-to-make indulgent dessert that features a creamy, velvety texture and a rich caramelized top, perfect for gatherings or family dinners.
Ingredients
Cheesecake Base
- 1.5 cups cream cheese, softened (full-fat) This creamy base adds that rich, melt-in-your-mouth texture.
- 0.5 cups granulated sugar Sweetness that balances the richness and enhances the flavor.
- 2 large eggs (room temperature) Essential for binding, giving the cheesecake its structure.
- 0.75 cups heavy cream Adds a luxurious, silky texture that makes every bite heavenly.
- 0.5 teaspoon vanilla extract Provides a warm, aromatic note that elevates the overall flavor.
- 0.125 teaspoon salt A crucial addition that enhances sweetness and flavors.
- 1 tablespoon all-purpose flour Helps to stabilize the batter while keeping it light.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). This high temperature ensures the top of the cheesecake caramelizes beautifully.
- Prepare your loaf pan by lining it with parchment paper, ensuring there is some overhang to make removing the cheesecake easier later.
- In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer on medium speed until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition to incorporate air and create a light batter.
- Pour in the heavy cream, vanilla extract, and salt, beating until fully incorporated.
- Sift in the flour and gently fold it into the batter until just combined.
- Pour the batter into the prepared loaf pan, then tap it on the counter to eliminate any air bubbles.
Baking
- Bake for 40-45 minutes, monitoring the top for a deep golden brown while ensuring the center remains slightly jiggy.
- Allow to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing for the best results.
Notes
Ensure that all ingredients meet halal dietary requirements. Overmixing the batter can result in a dense texture. Always allow for cooling before slicing. This dessert pairs well with fresh berries or a dusting of powdered sugar.