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Burnt Basque Cheesecake in a Loaf Pan

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A rich, creamy, and caramelized Burnt Basque Cheesecake made conveniently in a loaf pan. This crustless cheesecake features a deeply caramelized top and a custard-like center, baked at a high temperature for a signature burnt look and flavor.

Ingredients

Scale
  • 16 oz (450g) cream cheese, at room temperature
  • 2/3 cup (135g) granulated sugar
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour

Instructions

  1. Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, ensuring it comes up the sides for easy removal.
  2. In a mixing bowl, beat the cream cheese until smooth and creamy.
  3. Add the sugar and beat until well incorporated and smooth.
  4. Mix in the eggs one at a time, beating well after each addition.
  5. Pour in the heavy cream, salt, and vanilla extract, and mix until fully combined.
  6. Sift in the flour and mix just until incorporated, ensuring a smooth batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 45-50 minutes, or until the top is deeply browned and the center is slightly jiggly.
  9. Let the cheesecake cool to room temperature in the pan, then refrigerate for several hours or overnight to set.
  10. Remove from the pan, slice, and serve chilled or at room temperature.

Notes

  • For a more caramelized top, use the broiler for the last 1-2 minutes of baking.
  • This cheesecake is best served after chilling overnight for the flavors to develop.
  • Use a food processor or hand mixer for extra smooth batter.

Nutrition

Keywords: burnt basque cheesecake, loaf pan cheesecake, crustless cheesecake, spanish cheesecake

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