Burnt Basque Cheesecake Loaf (Print)
Caramelized top, creamy interior, and convenient loaf shape make this Basque-style cheesecake an elegant yet simple dessert.
# Ingredients:
→ Base Ingredients
01 -
340g cream cheese, softened (full-fat)
02 -
100g granulated sugar
03 -
2 large eggs, room temperature
04 -
180ml heavy cream
05 -
1/2 teaspoon vanilla extract
06 -
1/8 teaspoon salt
07 -
1 tablespoon all-purpose flour
# Directions:
01 -
Preheat oven to 200°C. Line a loaf pan with parchment paper, ensuring some overhang for easy removal later.
02 -
In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy, ensuring no lumps remain.
03 -
Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky consistency.
04 -
Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and the mixture appears silky and homogeneous.
05 -
Sift the flour into the mixture and fold gently until just combined, being careful not to overmix.
06 -
Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to release any trapped air bubbles.
07 -
Bake for 40–45 minutes, or until the top develops a deep golden color while the center maintains a slight jiggle.
08 -
Allow the cheesecake to cool completely to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing and serving.
# Notes:
01 -
Ensure cream cheese is fully at room temperature for optimal mixing and texture.
02 -
The cheesecake is properly baked when the center still has a slight jiggle.
03 -
Complete chilling is essential for perfect texture and clean slices.