Description
A rich and creamy Basque cheesecake with a slightly burnt top, baked in a loaf pan for a unique presentation.
Ingredients
- 16 oz Full-Fat Cream Cheese (room temperature)
- 3/4 cup Granulated Sugar
- 3 large Eggs (at room temperature)
- 1 cup Heavy Cream (can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (gluten-free alternatives work well)
- 1/4 teaspoon Salt
- 1 cup Whipped Cream (for serving)
- 1 cup Fresh Berries (for serving)
- 1/2 cup Caramel Sauce (for drizzling on top)
Instructions
- Preheat the oven to 400°F (200°C) and line the loaf pan with parchment paper.
- In a mixing bowl, beat the cream cheese until light and creamy, about 2-4 minutes.
- Gradually add the sugar, mixing until fully dissolved.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream until incorporated.
- Sift in the flour and salt, mixing just until combined.
- Pour the mixture into the prepared loaf pan.
- Bake for 30-35 minutes or until the top is a deep golden brown with slight cracks.
- Cool on a wire rack and refrigerate for at least a few hours or overnight.
- Serve with whipped cream, fresh berries, and caramel sauce.
Notes
For best results, let cream cheese and eggs sit at room temperature before mixing. Make sure to cool the cheesecake completely in the pan before removing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque