Description
A creamy, crustless Basque-style cheesecake baked in a loaf pan, featuring a deeply caramelized top and rich, custard-like center.
Ingredients
- about 800 g (1 lb 12 oz) full‑fat cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 2/3 cup (≈400 ml) heavy cream
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ¼ cup (about 30 g) all‑purpose flour
Instructions
- Preheat oven to 400 °F (200 °C).
- Line a 9×5‑inch loaf pan with parchment paper, leaving at least 2 in of overhang for easy removal.
- In a large bowl, beat softened cream cheese and sugar at low–medium speed until smooth (about 5 minutes).
- Add eggs one at a time, mixing until fully incorporated after each addition.
- Stir in heavy cream, vanilla extract, and salt until combined.
- Sift in flour and gently fold to combine.
- Pour batter into prepared loaf pan and place on baking sheet to catch any overflow.
- Bake for 40–45 minutes, or until edges are dark brown and center is still slightly lighter and very wobbly.
- Cool completely on counter, then refrigerate for 2–4 hours or overnight before serving.
Notes
- Cracks on the surface are normal and add rustic charm; they settle as it cools.
- If the pan is very full, place it on a baking sheet to catch overflow.
- Allowing the cheesecake to cool fully before refrigerating helps it set properly.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: approx 208 kcal
- Sugar: approx ? g
- Sodium: ? mg
- Fat: ? g
- Saturated Fat: ? g
- Unsaturated Fat: ? g
- Trans Fat: ? g
- Carbohydrates: ? g
- Fiber: 0 g
- Protein: ? g
- Cholesterol: ? mg
