Description
This small-batch Burnt Basque Cheesecake is a rich, crustless dessert baked in a loaf pan. It features a beautifully caramelized top with a creamy, custard-like interior—easy to make and perfect for impressive slicing.
Ingredients
- 1½ cups cream cheese (full-fat), softened
- ¾ cup heavy cream
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp all-purpose flour
- ½ tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat the oven to 400°F (205°C).
- Line a 9×5″ loaf pan with parchment paper, leaving 2″ overhang on each side, and lightly butter the pan.
- In a bowl, beat softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Pour in heavy cream, vanilla, and salt, and whisk until incorporated.
- Sift in flour and gently fold to combine without overmixing.
- Pour the batter into the prepared pan and tap it to release air bubbles.
- Bake for 40–45 minutes until the edges are deeply browned and the center is still jiggly.
- Remove from the oven, cool completely on the counter, then chill in the fridge for at least 2–4 hours or overnight.
- Lift the cheesecake using the parchment overhang, slice thickly, and serve.
Notes
- Use room-temperature ingredients for a smoother batter.
- Don’t worry if the top looks burnt—it’s supposed to be!
- Let the cheesecake rest in the fridge for best texture before slicing.
- Optional: Add citrus zest, jam, or chocolate for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
