Description
This Burnt Basque Cheesecake Loaf is a rich, creamy dessert with a delightfully caramelized top and a soft, jiggly center. Baked in a loaf pan for easy slicing, it combines a smooth cream cheese batter with a subtle vanilla flavor and a perfectly browned crust, making it a sophisticated yet simple treat for any occasion.
Ingredients
Scale
Main Ingredients
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the cheesecake loaf.
- Prepare Pan: Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and allow easy removal of the baked loaf.
- Mix Cream Cheese and Sugar: In a mixing bowl, beat together the softened cream cheese and sugar until the mixture is completely smooth and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate them, then stir in the vanilla extract for flavor.
- Fold in Flour: Gently fold the all-purpose flour into the batter until just combined, being careful not to overmix to maintain a light texture.
- Bake the Cheesecake: Pour the batter into the prepared loaf pan and bake for 30-35 minutes until the top is deeply browned and caramelized, but the center remains slightly jiggly to ensure a creamy interior.
- Cool: Allow the cheesecake loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use full-fat cream cheese for the best creamy texture and flavor.
- Do not overbake; the center should remain a bit jiggly to keep the cheesecake soft.
- Allow the cheesecake to cool completely for easier slicing and optimal texture.
- Line the loaf pan with parchment paper extending over the edges for easy lifting out of the loaf once baked.
- This cheesecake loaf tastes best served chilled but can be enjoyed at room temperature as well.
