Basque Cheesecake in a Loaf Pan You’ll Love: The Ultimate Guide to a Perfect, Rustic Dessert
This Burnt Basque Cheesecake is creamy, slightly caramelized on top, and baked in a loaf pan for easy slicing and sharing. Perfect for dessert, brunch, or a special treat with coffee! Serve it with fresh berries, a drizzle of caramel, or a dollop of whipped cream.
Ingredients
For the Cake:
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16 oz (450 g) full-fat cream cheese, room temperature
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¾ cup (150 g) granulated sugar
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3 large eggs, room temperature
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1 cup (240 ml) heavy cream (can use lighter cream)
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¼ cup (30 g) all-purpose flour (gluten-free alternatives work)
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¼ tsp salt
Optional Toppings:
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1 cup whipped cream
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1 cup fresh berries
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½ cup caramel sauce
Instructions
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Preheat Oven: Preheat the oven to 400°F (200°C). Grease and line the loaf pan with parchment paper.
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Mix Cream Cheese & Sugar: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
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Add Eggs: Add the eggs one at a time, mixing well after each addition.
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Fold in Remaining Ingredients: Gently fold in the heavy cream, flour, and salt until smooth.
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Bake: Pour the batter into the prepared loaf pan. Bake for 45 minutes, or until the top is golden brown and the center has a slight jiggle.
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Cool: Let the cheesecake cool at room temperature for 30 minutes.
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Chill: Refrigerate for at least 4 hours, or overnight, for best results.
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Serve: Slice and serve with whipped cream, fresh berries, or a drizzle of caramel sauce if desired.
Notes
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Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth, lump-free batter.
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Golden Brown Top: The top should be deeply golden but not burned. If it browns too quickly, cover loosely with foil.
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Slicing: For clean slices, use a hot knife. Run the knife under hot water, wipe, then slice.
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Make Ahead: This cheesecake actually tastes better after chilling overnight.