Burnt Basque Cheesecake Loaf (Printable Version)
Creamy loaf with caramelized top and gooey center, ideal for anyone seeking a rich, flavorful dessert.
# What You'll Need:
→ Base
01 -
12 ounces full-fat cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
2 large eggs, at room temperature
04 -
3/4 cup heavy cream
05 -
1/2 teaspoon vanilla extract
06 -
1/8 teaspoon salt
07 -
1 tablespoon all-purpose flour
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F. Line a loaf pan with parchment paper, allowing paper to overhang for easy unmolding.
02 -
In a large mixing bowl, use a hand mixer to beat the cream cheese and sugar together until completely smooth and fluffy, ensuring no lumps remain.
03 -
Add the eggs one at a time, thoroughly mixing after each addition to maintain a silky texture.
04 -
Pour in heavy cream, vanilla extract, and salt. Beat until the mixture is fully combined, creamy, and homogeneous.
05 -
Sift the all-purpose flour over the batter and gently fold until just combined, avoiding overmixing.
06 -
Transfer batter into the prepared loaf pan and gently tap the pan on the counter to release air bubbles.
07 -
Place the pan in the oven and bake for 40 to 45 minutes, or until the top is deeply golden and the center still jiggles slightly.
08 -
Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or preferably overnight before unmolding, slicing, and serving.
# Additional Notes:
01 -
Slicing is easiest when the cheesecake is fully chilled; for clean slices, use a hot, damp knife wiped clean between cuts.