Description
A creamy and caramelized Burnt Basque Cheesecake baked in a loaf pan for easy slicing and serving. This twist on the classic dessert delivers a rich flavor with a slightly burnt top and custardy center.
Ingredients
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the sides.
- In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
- Add the granulated sugar, brown sugar, and salt, and continue to beat until combined.
- Add the heavy cream, eggs, and vanilla extract, mixing until smooth.
- Gradually add the flour and beat until incorporated.
- Pour the cheesecake batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until the top is deeply browned and the center is set but still slightly jiggly.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Before serving, carefully lift the cheesecake from the loaf pan using the parchment paper and slice into desired portions.
Notes
- For extra flavor, use a mix of light and dark brown sugar.
- The cheesecake will deflate slightly as it cools—this is normal.
- Best served chilled for a firm and creamy texture.
- Can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg
