Description
This Basque cheesecake loaf features a caramelized top and creamy, custard-like center, making it a stunning yet easy dessert for beginners and experienced bakers alike.
Ingredients
Scale
- 12 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 3 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter, for greasing the pan
- Parchment paper
Instructions
- Preheat your oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, letting the edges hang over for easy removal.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- Crack in the eggs one at a time, mixing after each addition until the batter is silky and slightly runny.
- Pour in the heavy cream and mix until fully combined.
- Sift in the all-purpose flour and a pinch of salt. Stir until the batter is smooth and lump-free.
- Add the vanilla extract and mix one last time.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-55 minutes until the top is deeply golden brown and the center jiggles slightly.
- Let the cheesecake cool in the pan for 2 hours, then transfer it to the fridge to chill for at least 4 hours or overnight.
- Once chilled, lift the cheesecake out using the parchment paper and slice into thick pieces. Serve and enjoy!
Notes
[‘Use room temperature cream cheese and eggs for a smooth batter.’, ‘Avoid overmixing to prevent cracks and ensure a creamy texture.’, ‘Cover the top loosely with aluminum foil if it browns too quickly.’, ‘Chill thoroughly for the best texture and flavor.’]
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 18
- Protein: 4
Keywords: Basque cheesecake, cheesecake loaf, easy dessert, caramelized cheesecake, creamy cheesecake, beginner-friendly dessert