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Burnt Basque Cheesecake

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A showstopping loaf-pan version of the classic Burnt Basque cheesecake, featuring a caramelized exterior and creamy interior, perfect for any occasion.

Ingredients

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  • 16 oz full-fat cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup whipped cream, for serving
  • 1 cup fresh berries, for serving
  • 1/2 cup caramel sauce, for drizzling

Instructions

  1. Preheat the oven to 425°F (220°C) and position a rack in the middle.
  2. Line a 9×5-inch loaf pan with parchment paper, extending it 1–2 inches above the rim.
  3. In a large bowl, beat the cream cheese until smooth and lump-free.
  4. Add the granulated sugar and mix until glossy.
  5. Add the eggs one at a time, mixing briefly until just combined.
  6. Sprinkle in the flour and salt; fold gently until just incorporated.
  7. Stir in the heavy cream until silky and pourable.
  8. Pour the batter into the prepared loaf pan and tap gently to release air pockets.
  9. Bake for 40–50 minutes until the top is deeply golden and the center wobbles slightly.
  10. Cool completely on a rack, then refrigerate for at least 4 hours, preferably overnight, before serving.
  11. Slice with a sharp knife and serve topped with whipped cream, berries, and caramel sauce.

Notes

For best texture, chill overnight. This cheesecake pairs well with mini pancakes or a citrusy salad for a brunch spread.

Nutrition

Find it online: https://www.simplefamilydishes.com/burnt-basque-cheesecake/