Description
Indulge in the iconic, caramelized magic of a traditional Basque cheesecake without needing a professional round cake pan. This delightful loaf pan version offers the signature scorched top and an impossibly creamy, custard-like center that is perfect for any occasion. It is an effortless, one-bowl wonder that delivers bakery-quality flavor and a beautiful rustic aesthetic right in your own kitchen. Simply bake, cool, and enjoy a decadent slice of heaven with minimal effort and no water bath required.
Ingredients
16 oz cream cheese, softened to room temperature
2/3 cup granulated sugar
2 large eggs, room temperature
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon all-purpose flour
Instructions
Preheat your oven to 400°F (200°C).
Line a 9×5 inch loaf pan with two pieces of parchment paper in a crisscross pattern, ensuring edges hang over the sides.
In a large bowl, whisk the softened cream cheese and sugar until completely smooth and no lumps remain.
Whisk in the eggs one at a time until fully incorporated.
Pour in the heavy cream and vanilla extract, mixing until smooth.
Sift the flour into the mixture and fold it in gently with a spatula until just combined.
Pour the batter into the lined loaf pan.
Bake for 40–45 minutes until the top is deeply browned and the center has a slight jiggle.
Allow the cheesecake to cool completely in the pan before lifting it out to slice and serve.
Notes
Ensure your cream cheese and eggs are at room temperature to prevent a lumpy batter. Do not skimp on the parchment paper; the crinkled edges give the cheesecake its characteristic rustic look. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg