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Indulgent Burnt Basque Cheesecake in a Loaf Pan

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Transform your dessert game with this indulgent Burnt Basque Cheesecake, baked effortlessly in a loaf pan. With a rich, velvety texture, beautifully caramelized top, and a hint of sweetness, this cheesecake brings a unique twist to the classic recipe.

Ingredients

Scale
  • 16 oz Full-Fat Cream Cheese (Room Temperature)
  • 3/4 cup Granulated Sugar
  • 3 large Eggs (At Room Temperature)
  • 1 cup Heavy Cream
  • 1/4 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 cup Whipped Cream (For serving)
  • 1 cup Fresh Berries (For serving)
  • 1/2 cup Caramel Sauce (For drizzling on top)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, ensuring there is enough overhang for easy removal.
  2. In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps remaining.
  3. Add the eggs one at a time, mixing well after each addition. Ensure the mixture is fully combined for a silky texture.
  4. Gradually mix in the heavy cream until completely incorporated. The batter should feel smooth and luxurious.
  5. Sift the all-purpose flour and salt into the mixture, gently folding them in until just combined. Avoid overmixing to keep a light texture.
  6. Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula for an even finish.
  7. Bake in the preheated oven for about 30-35 minutes, or until the top is burnt and the edges are set while the center remains slightly jiggly.
  8. Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for about an hour to prevent cracking.
  9. Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight for the best results.
  10. To serve, lift the cheesecake out of the pan using the parchment paper. Slice it and top with whipped cream, fresh berries, and a drizzle of caramel sauce.

Notes

Ensure your cream cheese is at room temperature for easy mixing. Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze slices tightly in plastic wrap and foil for up to 2 months.

Nutrition

Keywords: Cheesecake, Dessert, Burnt Basque Cheesecake, Loaf Pan, Baking

Find it online: https://saveurmagique.com/indulgent-burnt-basque-cheesecake-loaf-pan-2/