Indulgent Burnt Basque Cheesecake
A rich and creamy cheesecake with a signature burnt exterior, made in a convenient loaf pan for easy serving.
Ingredients
Cheesecake Ingredients
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
Serving Accompaniments
- 1 cup Whipped Cream (For serving)
- 1 cup Fresh Berries (For serving)
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually mix in the granulated sugar until completely dissolved.
- Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Pour in the heavy cream and mix until combined.
- Gently fold in the flour and salt until the mixture is smooth and uniform.
- Pour the batter into a parchment-lined loaf pan.
Baking
- Bake for 30-35 minutes, until the top is burnt and a skewer inserted into the center comes out clean (it should have a slight jiggle).
- Once done, allow it to cool at room temperature before refrigerating for at least 4 hours (preferably overnight).
Notes
Serve with a dollop of whipped cream, fresh berries, and drizzled caramel sauce. Store leftovers wrapped tightly or in an airtight container for up to a week.