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Burnt Basque Cheesecake Loaf

A rustic Spanish-style cheesecake loaf with a caramelized top, creamy center, and no crust.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European, Spanish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Loaf pan
  • Parchment paper
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Grease and line a loaf pan with parchment paper.
  2. Beat cream cheese until smooth. Add sugar and mix until creamy.
  3. Add eggs one at a time, mixing well after each.
  4. Mix in heavy cream, vanilla, and salt until silky.
  5. Sift in flour and fold gently until combined.
  6. Pour batter into loaf pan. Tap pan to remove air bubbles.
  7. Bake 45–55 minutes until top is deeply golden and center slightly jiggly.
  8. Cool in pan 1 hour before slicing or chilling for firmer texture.

Notes

This cheesecake loaf is best enjoyed slightly chilled after resting overnight.