Description
A unique loaf pan version of the classic Basque cheesecake with a creamy texture and irresistible caramelized top.
Ingredients
Scale
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 tsp salt
Instructions
- Cream the cream cheese in a large bowl with an electric mixer until smooth (3-5 minutes).
- Add sugar gradually and mix until light and fluffy (2-3 minutes).
- Incorporate eggs one at a time, mixing until just combined.
- Pour in heavy cream and vanilla, mixing on low speed until combined.
- Sift flour and salt over the batter, folding gently to combine.
- Preheat your oven to 425°F (220°C).
- Line a 9×5 inch loaf pan with parchment paper.
- Pour cheesecake batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes until top is deep brown and center jiggles slightly.
- Let cool in the oven with door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Unmold using the parchment overhang and slice to serve.
Notes
Serve with fresh berries, whipped cream, or a drizzle of caramel or chocolate for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
Keywords: Basque Cheesecake, cheesecake, dessert, creamy, loaf pan