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Burnt Basque Cheesecake in a Loaf Pan

A unique crustless cheesecake with a beautifully charred top and creamy texture, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups cream cheese, softened Ensure it is at room temperature for easy mixing.
  • 0.5 cups granulated sugar
  • 2 large eggs, room temperature
  • 0.75 cups heavy cream Can be substituted with half-and-half for a lighter option.
  • 0.5 teaspoon vanilla extract
  • 0.125 teaspoon salt
  • 1 tablespoon all-purpose flour Sifted before adding.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line your loaf pan with parchment paper, leaving some overhang.
  3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.
  4. Beat in the eggs one at a time, mixing well after each.
  5. Slowly add the heavy cream, vanilla, and salt, beating until fully incorporated.
  6. Sift in the flour and gently fold until just combined.
  7. Pour the batter into the prepared pan, tapping it lightly to release air bubbles.
Baking
  1. Bake for 40 to 45 minutes until the top is deep golden brown and the center jiggles slightly.
  2. Allow to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

For best results, use room temperature ingredients and avoid overmixing. This cheesecake can be made a day ahead of time.