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Burnt Basque Cheesecake

Indulge in Burnt Basque Cheesecake Bliss in a Loaf Pan

Indulge in the rich and creamy delight of Burnt Basque Cheesecake, featuring a caramelized top and silky center.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8 slices
Course: Desserts and Baking Classics
Cuisine: Basque
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Batter
  • 8 ounces full-fat cream cheese Provides that luscious texture and creaminess; low-fat options can be used but may alter the final result.
  • 1 cup granulated sugar Adds just the right amount of sweetness; no substitutions suggested for best flavor.
  • 3 large eggs Acts as a binding agent; ensure they’re at room temperature for optimal mixing.
  • 1 cup heavy cream Ensures the cheesecake has a rich mouthfeel; can substitute with a lighter cream.
  • ¼ cup all-purpose flour Aids in thickening the batter; can be replaced with a gluten-free flour blend.
  • ¼ teaspoon salt Enhances flavor; no substitutions suggested.
  • 1 teaspoon vanilla extract Adds depth of flavor; highly recommended for a more robust taste.

Equipment

  • Loaf Pan
  • electric mixer
  • Parchment Paper
  • wire rack

Method
 

Step-by-Step Instructions for Burnt Basque Cheesecake
  1. Preheat your oven to 400°F (200°C).
  2. Line a standard 9x5 inch loaf pan with parchment paper and butter the sides.
  3. Beat the full-fat cream cheese until smooth and creamy, about 2-3 minutes.
  4. Gradually add granulated sugar to the cream cheese, mixing until light and creamy.
  5. Incorporate the eggs one at a time, mixing well after each addition.
  6. Pour in the heavy cream and mix until homogeneous, about 2 minutes.
  7. Sift in the all-purpose flour and mix gently until just combined.
  8. Pour the batter into the prepared loaf pan, smoothing the top.
  9. Bake for approximately 45 minutes until the top is dark brown and the center is jiggly.
  10. Let the cheesecake cool in the oven with the door ajar for 1 hour.
  11. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 300mgPotassium: 150mgSugar: 15gVitamin A: 800IUCalcium: 100mgIron: 0.5mg

Notes

Ensure your eggs are at room temperature for a smoother batter. Allow cooling gradually to prevent sinking.

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