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Burnt Basque Cheesecake

Perfectly Creamy Burnt Basque Cheesecake in a Loaf Pan

This Burnt Basque Cheesecake features a caramelized top and creamy interior, making it an impressive and simple dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 16 oz full-fat cream cheese provides a rich, creamy base
  • 3/4 cup granulated sugar adds sweetness
  • 3 large eggs adds structure and richness
  • 1 cup heavy cream contributes to luscious texture
  • 1 tsp vanilla extract optional, enhances flavor
  • 1/2 tsp salt balances sweetness
  • 1 tbsp all-purpose flour gives slight structure

Equipment

  • 9x5 inch loaf pan
  • Electric mixer
  • mixing bowl
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Line a 9x5-inch loaf pan with parchment paper.
  3. In a large mixing bowl, combine cream cheese and sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Slowly pour in heavy cream, vanilla extract, and salt; stir until smooth.
  6. Sift in all-purpose flour and fold gently until just combined.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 40-45 minutes, until top is dark brown and edges are firm.
  9. Allow the cheesecake to cool completely, then refrigerate for 2-4 hours.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 6gFat: 24gSaturated Fat: 14gMonounsaturated Fat: 3gCholesterol: 130mgSodium: 180mgPotassium: 170mgSugar: 20gVitamin A: 900IUCalcium: 90mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. The cheesecake can also be frozen for up to 2 months.

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