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Burnt Basque Cheesecake in a Loaf Pan

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A rich and creamy Basque-style cheesecake baked in a loaf pan with a caramelized top and custard-like center, perfect for small-batch indulgence.

Ingredients

Units Scale
  • 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 to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.
  2. In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.
  5. Sift in the flour and fold gently until just combined.
  6. Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles.
  7. Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
  8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.

Notes

  • Make sure cream cheese is at room temperature for best mixing results.
  • Don’t overbake — the center should still have a jiggle.
  • Chill thoroughly for a perfect texture and clean slices.

Nutrition

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