Burnt Basque Cheesecake in a Loaf Pan Recipe

Ingredients

• 16 oz full-fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup heavy cream (can substitute with lighter cream)
• 1/4 cup all-purpose flour (gluten-free alternatives work)
• 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. 1

   Preheat the oven: Preheat your oven to 400°F (200°C) and grease a standard loaf pan thoroughly to prevent sticking.

2. 2

   Prepare the cream cheese mixture: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Gradually add the granulated sugar while continuing to mix until fully combined and smooth.

3. 3

   Add eggs: Crack the eggs into the mixture one at a time, mixing well after each addition to ensure a uniform batter.

4. 4

   Incorporate heavy cream: Slowly pour in the heavy cream and mix until the batter is smooth and silky.

5. 5

   Fold in dry ingredients: Sift the all-purpose flour and salt together, then gently fold them into the batter, taking care not to overmix.

6. 6

   Pour into loaf pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

7. 7

   Bake: Place the loaf pan in the oven and bake for approximately 50-60 minutes. The cheesecake should have a deeply caramelized, almost burnt top and slightly jiggle in the center when gently shaken.

8. 8

   Cool: Remove the cheesecake from the oven and let it cool completely in the pan at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.

9. 9

   Serve: Carefully remove the cheesecake from the loaf pan and slice. Optionally, serve with whipped cream, fresh berries, and a drizzle of caramel sauce for an elegant presentation and added flavor contrast.