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Burnt Basque Cheesecake in a Loaf Pan Recipe

Burnt Basque Cheesecake in a Loaf Pan Recipe
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★★★★★

4.7 from 7 reviews

A rich and creamy Burnt Basque Cheesecake baked in a loaf pan, featuring a deeply caramelized top and a silky, smooth interior. This recipe is a delightful twist on the classic Basque cheesecake, perfect for an elegant dessert or special occasion.

Ingredients

Scale

Cheesecake Batter

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, making sure to leave some overhang on the sides to easily lift out the cheesecake after baking.
  2. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is very smooth and fluffy, ensuring there are no lumps.
  3. Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to fully incorporate them without overmixing.
  4. Add Cream, Vanilla, and Salt: Pour in the heavy cream, then add the vanilla extract and salt. Beat the mixture until everything is fully combined and the batter appears silky and smooth.
  5. Incorporate Flour: Sift the all-purpose flour over the batter and fold it in gently using a spatula until just combined, to keep the batter light and airy.
  6. Bake the Cheesecake: Pour the batter into the prepared loaf pan and tap the pan lightly on the counter to release any trapped air bubbles. Bake for 40 to 45 minutes, or until the top is a deep golden brown and the center still slightly jiggles when you gently shake the pan.
  7. Cool and Chill: Allow the cheesecake to cool to room temperature in the pan. Then refrigerate it for at least 4 hours, preferably overnight, to let it set fully before slicing and serving.

Notes

  • Using full-fat cream cheese and heavy cream ensures the creamy texture of the cheesecake.
  • Room temperature eggs help to avoid lumps and ensure smooth batter.
  • The burnt top is characteristic of Basque cheesecake, so do not be alarmed by its dark color.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Use parchment paper with overhang for easy removal from the loaf pan.

Nutrition

Keywords: Burnt Basque Cheesecake, Basque Cheesecake Loaf, Creamy Cheesecake, Spanish Cheesecake, No Crust Cheesecake

Find it online: https://stirringwithstella.com/burnt-basque-cheesecake-in-a-loaf-pan-recipe/