Burnt Basque Cheesecake in a Loaf Pan
Discover how to make Burnt Basque Cheesecake in a Loaf Pan. A delicious recipe with detailed instructions.
15
Prep Time
50
Cook Time
65
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Preheat your oven to 400°F (200°C). Line a 9x5-inch loaf pan with parchment paper, allowing the paper to extend over the edges for easy removal.
Step 2
2. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 3
3. Add eggs one at a time, beating well after each addition until fully incorporated.
Step 4
4. Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until combined.
Step 5
5. Sift the flour over the mixture and fold gently with a spatula until just incorporated. Do not overmix.
Step 6
6. Pour the batter into the prepared loaf pan. The batter will be quite liquid.
Step 7
7. Bake for 45-50 minutes, until the top is deeply golden brown and the center still jiggles slightly when you gently shake the pan.
Step 8
8. Remove from oven and let cool completely in the pan on a wire rack, about 1 hour. The cheesecake will deflate as it cools.
Step 9
9. Refrigerate for at least 2 hours or overnight before slicing and serving.
Chef's Notes
Ensure your cream cheese is truly at room temperature to avoid lumps in the batter
Don't overbake - the center should still be jiggly when you remove it from the oven
For clean slices, use a hot knife wiped clean between cuts
Serving Suggestions
Serve chilled with fresh berries, a drizzle of honey, or a dollop of whipped cream. This cheesecake pairs beautifully with coffee or dessert wine.
Lily
Your go-to site for tasty, homemade recipes.
Follow us on social media
More Breakfast Recipes
Burnt Basque Cheesecake in a Loaf Pan
Discover how to make Burnt Basque Cheesecake in a Loaf Pan. A delicious recipe with detailed instructions.
Ingredients (7)
Instructions
- Preheat your oven to 400°F (200°C). Line a 9x5-inch loaf pan with parchment paper, allowing the paper to extend over the edges for easy removal.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition until fully incorporated.
- Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until combined.
- Sift the flour over the mixture and fold gently with a spatula until just incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan. The batter will be quite liquid.
- Bake for 45-50 minutes, until the top is deeply golden brown and the center still jiggles slightly when you gently shake the pan.
- Remove from oven and let cool completely in the pan on a wire rack, about 1 hour. The cheesecake will deflate as it cools.
- Refrigerate for at least 2 hours or overnight before slicing and serving.
More Breakfast Recipes
Community Reviews
What cooks are saying
600 reviews
Share your experience
Leave a review
Help other home cooks decide if this recipe is right for them. Honest feedback is appreciated!