Burnt Basque Cheesecake in a Loaf Pan 

The Burnt Basque Cheesecake is a modern twist on the classic Spanish dessert, known for its rich, creamy interior and deeply caramelized top. Baking it in a loaf pan offers a convenient, smaller-sized version that's perfect for intimate gatherings or a weekend treat. This crustless cheesecake is celebrated for its simplicity and bold flavors, making it a favorite among dessert enthusiasts.

Ingredients

• 1¾ lb (28 oz) full-fat cream cheese, softened
  
  

• 1 cup granulated sugar
  
  

• 4 large eggs, room temperature
  
  

• 1⅔ cups heavy cream, room temperature
  
  

• 1 teaspoon vanilla extract (optional)
  
  

• ¼ teaspoon salt
  
  

• ¼ cup all-purpose flour
  
  

Directions

1. Preheat the Oven: Set your oven to 400°F (200°C).
   
   

2. Prepare the Pan: Line a 9x5-inch loaf pan with parchment paper, ensuring there's an overhang for easy removal.
   
   

3. Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
   
   

4. Add the Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition.
   
   

5. Incorporate the Heavy Cream and Vanilla: Add the heavy cream and vanilla extract, mixing until the batter is smooth and well combined.
   
   

6. Add the Dry Ingredients: Sift in the flour and salt, folding gently until just combined.
   
   

7. Bake the Cheesecake: Pour the batter into the prepared loaf pan. Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly when shaken.
   
   

8. Cool and Refrigerate: Allow the cheesecake to cool completely at room temperature. Then, refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
   
   

Nutritional Information (per serving)

• Calories: Approximately 310 kcal
  
  

• Protein: 6g
  
  

• Fat: 26g
  
  

• Carbohydrates: 18g
  
  

• Sugar: 17g
  
  

• Sodium: 230mg
  
  

• Cholesterol: 140mg