Description

A rich and creamy Basque-style cheesecake baked in a loaf pan, featuring a caramelized top, soft center, and deep flavor from a mix of granulated and brown sugar.

Ingredients

16 oz cream cheese, softened

1 cup heavy cream

1/2 cup granulated sugar

1/4 cup brown sugar, packed

3 large eggs

1 tsp vanilla extract

1/4 cup all-purpose flour

Pinch of salt

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Instructions

Preheat oven to 400°F (200°C) and line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
In a large bowl, beat softened cream cheese until smooth. Add granulated sugar, brown sugar, and salt, and mix until combined.
Pour in heavy cream, add eggs and vanilla, and mix until smooth.
Gradually add flour and beat until incorporated.
Pour batter into prepared pan and smooth the top.
Bake for 45-50 minutes until top is deeply browned and center is set but slightly jiggly.
Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
Lift cheesecake out with parchment and slice before serving.

Notes

Add espresso for a coffee-flavored variation.

Use citrus zest for a fresh twist.

Stir in cocoa powder for a chocolate version.

Swirl in fruit preserves for a fruity variation.

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 20g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 6g
Cholesterol: 135mg