Description
A simple recipe for a creamy, crustless Basque cheesecake baked in a loaf pan for a unique shape.
Ingredients
Scale
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 250ml heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a standard loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and beat until combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, vanilla extract, and salt until the batter is uniform. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 40 to 50 minutes, or until the top is deeply caramelized, almost black, and the center still has a slight wobble.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled to room temperature, cover the pan and refrigerate for at least 4 hours, or preferably overnight.
- To serve, use the parchment paper overhang to lift the cheesecake out of the pan. Slice and serve cold.
Notes
- The dark top is characteristic of this style of cheesecake; do not worry if it looks very dark.
- For easier mixing, ensure your cream cheese and eggs are at room temperature.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 180mg
Keywords: Burnt Basque Cheesecake, Loaf Pan Cheesecake, Crustless Cheesecake, Cream Cheese Dessert, Baked Cheesecake