Description
Indulge in the decadent delight of a Burnt Basque Cheesecake baked in a loaf pan, boasting a caramelized top and a luscious custard-like center. This small-batch version offers a rich and creamy experience for any cheesecake lover.
Ingredients
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
- Preheat the Oven: Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add Eggs and Cream: Gradually add the eggs one at a time, followed by the heavy cream, vanilla extract, and salt. Mix until silky.
- Incorporate Flour: Gently fold in the sifted flour until just combined.
- Bake: Pour the batter into the prepared pan, tap to release air bubbles, and bake for 40–45 minutes until golden with a slight jiggle.
- Chill: Let the cheesecake cool, then refrigerate for at least 4 hours or overnight before slicing.
Notes
- Ensure cream cheese is at room temperature for optimal mixing.
- Avoid overbaking to maintain a slightly jiggly center.
- For clean slices and perfect texture, chill the cheesecake thoroughly.
- 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
