Burnt Basque Cheesecake (Loaf Pan)
This loaf-pan Burnt Basque Cheesecake delivers a deeply caramelized top with an ultra-creamy, custard-like center. Baked at high heat without a crust or water bath, it offers bold flavor, dramatic appearance, and effortless preparation in a perfectly sized format.
Equipment
- 9×5-inch loaf pan
- parchment paper
- Mixing bowls
- Electric mixer
- rubber spatula
Ingredients
- 16 oz full-fat cream cheese, room temperature
- 0.75 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup heavy cream
- 0.25 cup all-purpose flour
- 0.25 tsp salt
- whipped cream, for serving (optional)
- fresh berries, for serving (optional)
- caramel sauce, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang.
- In a large bowl, beat the cream cheese and sugar until completely smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently mix in the heavy cream, flour, and salt until just combined.
- Pour the batter into the prepared loaf pan and smooth the surface.
- Bake for 45 minutes until the top is deeply golden and the center jiggles slightly.
- Remove from the oven and allow the cheesecake to cool at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
For best results, use full-fat cream cheese at room temperature. The center should jiggle slightly when done—this ensures a creamy texture. Chill overnight to allow flavors to fully develop and the structure to set.