Description
Indulge in the creamy richness of this Loaf Pan Basque Cheesecake, a Spanish dessert that boasts a deep golden brown top and a decadently smooth texture. With the perfect balance of sweetness and a hint of tanginess, this cheesecake is a delightful treat for any occasion.
Ingredients
Units
Scale
Cheesecake:
- 19.4 oz Cream cheese, room temperature, full-fat
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1/4 teaspoon Kosher salt
- 3/4 cup Granulated sugar
- 3 Eggs
- 1 1/4 cups Heavy cream
- 2 tablespoon Flour
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving an extra overhang for easy removal.
- Mix the cheesecake: In a large mixing bowl, combine cream cheese, sugar, vanilla extract, salt, and lemon juice. Mix until smooth. Add eggs, mix, then pour in heavy cream and flour, mixing until smooth.
- Bake: Pour the batter into the lined pan and bake for 25-35 minutes until golden brown and slightly jiggly in the center.
- Cool and chill: Let the cheesecake cool, then refrigerate for at least 4 hours before slicing and serving.
Notes
- Use room temperature ingredients for a smooth texture.
- Avoid overmixing to prevent cracks.
- Opt for full-fat cream cheese and heavy cream for the best results.
- Line the pan with parchment paper for easy removal.
- Bake at high heat for a deep golden color.
- Do not overbake; the center should be slightly jiggly.
- Allow the cheesecake to cool before refrigerating to avoid condensation.
- Chill for at least 4 hours to enhance flavors and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 19g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 145mg
