Description
This Indulgent Burnt Basque Cheesecake baked in a loaf pan offers a rich, creamy texture with a signature caramelized top. With a perfect balance of sweetness and a slight jiggle in the center, it is an irresistible dessert that pairs wonderfully with whipped cream, fresh berries, and a drizzle of caramel sauce.
Ingredients
Cheesecake Batter
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Grease and line a 9x5 inch loaf pan to prevent sticking and ensure easy removal of the cheesecake.
- Mix Cream Cheese and Sugar: In a large mixing bowl, combine the room temperature cream cheese and granulated sugar. Beat until the mixture is smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a uniform batter.
- Fold in Cream, Flour, and Salt: Gently fold in the heavy cream, all-purpose flour, and salt until just combined to maintain a light texture.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly.
- Bake: Place the loaf pan in the preheated oven and bake for 45 minutes, or until the top is beautifully golden brown with a slight jiggle remaining in the center indicating a perfectly creamy interior.
- Cool: Allow the cheesecake to cool at room temperature to help it set properly.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and enhance flavor.
- Serve: Serve slices topped with whipped cream, fresh berries, and a drizzle of caramel sauce for an indulgent finish.
Notes
- Ensure the cream cheese and eggs are at room temperature to avoid lumps in the batter.
- Do not overbake; the center should remain slightly jiggly for a creamy texture once cooled.
- You can substitute heavy cream with a lighter cream if preferred, but heavy cream provides the best richness.
- Gluten-free flour alternatives can be used to make this cheesecake gluten-free.
- Chilling overnight improves the flavor and texture.
- Use a loaf pan size of 9x5 inches for best results.
