Description
This Burnt Basque Cheesecake baked in a loaf pan offers a rich, creamy texture with a delightfully caramelized top. Featuring a smooth blend of cream cheese, heavy cream, and eggs, it’s a decadent yet simple dessert perfect for any occasion, served chilled or at room temperature with a dusting of powdered sugar and fresh berries for a burst of flavor and color.
Ingredients
Scale
Main Ingredients
- 16 oz Cream Cheese
- 3/4 cup Granulated Sugar
- 3 large Eggs
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1/4 cup All-Purpose Flour
For Serving
- Powdered Sugar, for dusting
- Fresh Berries, for garnish
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper to prevent sticking and help with easy removal of the cheesecake.
- Mixing: In a mixing bowl, blend the cream cheese, granulated sugar, and eggs together until the mixture is smooth and creamy. Then add the heavy cream and vanilla extract, mixing again until fully incorporated. Finally, sift in the all-purpose flour and blend gently to combine without lumps.
- Baking: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 50 to 60 minutes until the surface is deeply browned and the cheesecake is slightly puffed, indicating a perfectly burnt top characteristic of this dessert.
- Cooling and Serving: Remove the cheesecake from the oven and allow it to cool at room temperature for at least 30 minutes. Afterwards, transfer to the refrigerator to chill. Serve the cheesecake chilled or at room temperature, cutting it into thick slices. Optionally, dust the top with powdered sugar just before serving and garnish with fresh berries for added color and tartness.
Notes
- Line the loaf pan carefully with parchment paper to prevent sticking and to help lift the cheesecake out smoothly.
- The burnt top is intentional and provides a rich caramelized flavor.
- Allow the cheesecake to cool properly before refrigerating to avoid condensation forming on the surface.
- Fresh berries add a nice contrast in flavor and presentation but are optional.
- This cheesecake is best served within 2-3 days for optimal freshness.
