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Burnt Basque Cheesecake in a Loaf Pan

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Burnt Basque Cheesecake in a loaf pan is a rustic, small-batch twist on the classic dessert. With its deeply caramelized top and creamy center, it’s rich, indulgent, and beautifully simple—no crust, no water bath, just pure cheesecake magic.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 4 hours 30 minutes (including chilling)
  • Yield: 6 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Ingredients

  • 12 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tbsp all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, letting it hang over the sides.
  2. Beat cream cheese and sugar until smooth and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract, salt, and flour until fully combined.
  5. Mix in heavy cream until batter is smooth and silky.
  6. Pour batter into prepared pan and tap gently to remove air bubbles.
  7. Bake for 40–50 minutes, until top is dark brown and center jiggles slightly.
  8. Cool completely in the pan, then refrigerate for at least 3–4 hours before slicing.

Notes

  • Add espresso or coffee liqueur for a mocha variation.
  • Lemon zest or orange extract adds a citrusy twist.
  • Cocoa powder can be added for a chocolate version.
  • Flour can be omitted or replaced with cornstarch for a gluten-free option.
  • Serve chilled or at room temperature—no reheating needed.

Nutrition

Find it online: https://allcookedup.com/burnt-basque-cheesecake-in-a-loaf-pan/