Description

A rich, creamy Basque-style cheesecake baked in a loaf pan with a caramelized top. This small-batch dessert is easy to make and perfect for cozy gatherings or indulgent treats.

Ingredients

1 1/2 cups (12 oz) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 cup heavy cream

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon all-purpose flour

Butter (for greasing the loaf pan)

Parchment paper (for lining)

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Instructions

Preheat oven to 400°F (205°C). Grease a 9x5-inch loaf pan with butter and line with parchment paper, leaving overhang for easy removal.
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in heavy cream, vanilla extract, and salt until smooth.
Sift in flour and gently mix until just combined.
Pour batter into the prepared loaf pan and tap lightly on the counter to release air bubbles.
Bake for 45–50 minutes, until the top is golden brown and the center has a slight jiggle.
Let cool in the pan for at least 30 minutes, then chill in the fridge for at least 4 hours or overnight.
Slice and serve cold or at room temperature.

Notes

Add chocolate swirl for a marbled effect.

Incorporate citrus zest for brightness.

Spice it up with a pinch of cinnamon or nutmeg.

Use mini loaf pans for individual servings and reduce baking time.

Swap flour with gluten-free blend for a gluten-free version.

Store leftovers wrapped in fridge for up to 5 days.

Best served chilled or brought to room temp—avoid microwaving.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish

Nutrition

Serving Size: 1 slice (1/6 of loaf)
Calories: 320
Sugar: 14g
Sodium: 180mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 5g
Cholesterol: 120mg