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Burnt Basque Cheesecake

Irresistible Burnt Basque Cheesecake Made in a Loaf Pan

This Burnt Basque Cheesecake offers a stunning appearance and explosive flavor, perfect for celebrations or a cozy night in.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 16 oz Full-Fat Cream Cheese block style for easier blending
  • 1 cup Granulated Sugar ensure it's dissolved in the mixture
  • 3 large Eggs room temperature for best results
  • 1 cup Heavy Cream can substitute with lighter cream
  • 1 cup All-Purpose Flour gluten-free flour can be used as a substitute
  • 1 tsp Salt use sparingly to maintain balance

Equipment

  • 9x5-inch loaf pan

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, add full-fat cream cheese and granulated sugar. Blend until smooth and creamy.
  3. Incorporate the eggs one at a time, mixing well after each addition.
  4. Gently fold in the heavy cream using a spatula.
  5. Add all-purpose flour and salt, folding gently until just combined.
  6. Prepare the loaf pan by greasing it with butter and lining it with parchment paper. Pour the batter into the pan.
  7. Bake for about 45 minutes until golden-brown with a slight jiggle in the center.
  8. Let the cheesecake cool at room temperature for at least 30 minutes, then chill in the refrigerator for a minimum of 4 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 100mgSodium: 240mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 90mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months, wrap slices in plastic wrap before freezing.

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