Burnt Basque Cheesecake in a Loaf Pan

• servings: 6 servings
• active time: 10 minutes
• total time: 55 years 7 months 10 day

Ingredients

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

1/2 cup granulated sugar

2 large eggs, room temperature

3/4 cup heavy cream

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 tablespoon all-purpose flour

Directions

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

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

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

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

Sift in the flour and fold gently until just combined.

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

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

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

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Total Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0.5g
• Cholesterol: 120mg
• Sodium: 180mg
• Total Carbohydrate: 15g
• Dietary Fiber: 0g
• Total Sugars: 14g
• Protein: 5g