Description

This Burnt Basque Cheesecake in a loaf pan combines the rich, creamy goodness of traditional Basque cheesecake with a convenient shape for easy serving. Its signature burnt top offers a delightful contrast to the smooth filling, making it a showstopper for any occasion.

Ingredients

Scale

16 oz full-fat cream cheese
1 cup sour cream
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
Butter (for greasing the loaf pan)

Instructions

Preheat your oven to 400°F (200°C).
Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Gradually add the granulated sugar and a pinch of salt to the cream cheese mixture, mixing until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until fully incorporated.
Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for about 30-35 minutes until the top is dark brown and puffed, while the center remains jiggly.
Once baked, turn off the oven and leave the cheesecake inside for an additional 10-15 minutes.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
When ready to serve, carefully lift the cheesecake out of the loaf pan using the parchment paper overhang. Slice and enjoy!

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: Spanish

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25 g
Sodium: 300 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 100 mg

Keywords: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smoother batter. Monitor the baking time closely, and if it’s browning too quickly, cover it loosely with foil.