Burnt Basque Cheesecake Loaf (Print Version)

A creamy, caramelized Spanish-style cheesecake with a silky interior and signature burnt top, conveniently made in a loaf pan.

# Ingredients:

01 - 1 1/2 cups cream cheese, softened (full-fat)

02 - 1/2 cup granulated sugar

03 - 2 large eggs, room temperature

04 - 3/4 cup heavy cream

05 - 1/2 teaspoon vanilla extract

06 - 1/8 teaspoon salt

07 - 1 tablespoon all-purpose flour

01 - Preheat oven to 200°C (400°F). Line a loaf pan with parchment paper, allowing some overhang for easy removal.

02 - In a large mixing bowl, beat the cream cheese and granulated sugar until very smooth and fluffy.

03 - Add the eggs one at a time, mixing well after each addition.

04 - Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.

05 - Sift in the flour and fold gently until just combined.

06 - Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles.

07 - Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.

08 - Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.

01 - Make sure cream cheese is at room temperature for best mixing results.

02 - Don’t overbake — the center should still have a jiggle.

03 - Chill thoroughly for a perfect texture and clean slices.