Description
This Burnt Basque Cheesecake in a Loaf Pan is a rich, creamy dessert featuring a deeply caramelized top and custard-like center. Easy to make and perfect for small-batch baking, it’s a simplified version of the classic Basque cheesecake, delivering bold flavor with minimal effort.
Ingredients
Scale
- 1 1/2 cups cream cheese, softened (full-fat)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition.
- Pour in heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.
- Sift in the flour and fold gently until just combined.
- Pour batter into the prepared loaf pan and tap lightly to remove air bubbles.
- Bake for 40–45 minutes until the top is deeply golden and the center slightly jiggles.
- Cool to room temperature, then chill for at least 4 hours (preferably overnight) before slicing.
Notes
- Use full-fat cream cheese for best texture.
- Don’t overbake — a slight jiggle in the center is ideal.
- Chill thoroughly before slicing for clean, creamy cuts.
- Parchment paper ensures easy removal and proper caramelization.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Burnt Basque Cheesecake in a Loaf Pan, small batch cheesecake, crustless cheesecake, Basque cheesecake recipe, loaf pan dessert