Description
This Basque Cheesecake Loaf Pan Kit is a rich, creamy, and caramelized version of the famous burnt Basque cheesecake, baked conveniently in a loaf pan for smaller batches or gift-size portions. With its deeply golden top and silky custard-like center, it’s a foolproof way to enjoy a gourmet dessert at home.
Ingredients
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or nonstick spray, for greasing
- Loaf pan (8×4 inches)
- Parchment paper, for lining
Instructions
- Preheat oven to 425°F (220°C). Line an 8×4-inch loaf pan with parchment paper, allowing it to hang over the sides for easy removal. Lightly grease with butter or spray.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Pour in the heavy cream, vanilla extract, flour, and salt. Mix on low speed or whisk gently until smooth and lump-free.
- Pour the batter into the prepared loaf pan. Tap gently to remove air bubbles.
- Bake for 40–45 minutes, or until the top is deeply browned and caramelized but the center still jiggles slightly when shaken.
- Allow to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing.
- To serve, lift the cheesecake from the pan using the parchment overhang. Slice and enjoy chilled or at room temperature.
Notes
- For a classic Basque flavor, don’t be afraid of the dark top — it’s what gives the cheesecake its signature caramelized taste.
- Use a high-quality cream cheese for the best texture and flavor.
- This recipe can easily be doubled for a full 9-inch round cheesecake.
- Top with fresh berries or a drizzle of honey for a sweet finishing touch.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Spanish