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Easy Loaf Pan Basque Cheesecake

A creamy, caramelized Basque cheesecake baked in a loaf pan for rich, burnt cheesecake flavor without a springform pan.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: International, Spanish
Calories: 430

Ingredients
  

Main
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 eggs large, room temperature
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 0.25 tsp sea salt
  • 1 tbsp lemon zest optional

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat oven to 430°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang.
  2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  3. Add eggs one at a time, mixing on low after each addition.
  4. Sprinkle in flour and salt, mixing until combined.
  5. Pour in heavy cream, vanilla, and lemon zest; beat until silky.
  6. Pour batter into prepared loaf pan and smooth top.
  7. Bake 45–55 minutes until top is deeply browned and crackled.
  8. Cool in oven with door ajar for 1 hour, then refrigerate at least 4 hours before serving.

Notes

For best texture, chill overnight.