Description
A small-batch Basque cheesecake made in a loaf pan with a rich, creamy center and beautifully caramelized top—simple, crustless, and irresistibly smooth for an easy yet elegant dessert.
Ingredients
12 oz (340 g) cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon all-purpose flour
Instructions
- Preheat oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on all sides for easy removal.
- In a large mixing bowl, beat cream cheese and sugar until completely smooth and creamy.
- Add eggs one at a time, mixing well after each addition and scraping down the bowl.
- Pour in heavy cream, vanilla, and salt. Beat until the batter is silky and smooth.
- Sift in flour and mix just until incorporated—do not overmix.
- Pour the batter into the prepared loaf pan and tap gently to remove air bubbles.
- Bake for 30–40 minutes, until the top is deeply golden brown and the center is still slightly jiggly. For a firmer texture, bake up to 45 minutes.
- Cool in the pan for 1 hour at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Cracks are normal and add rustic charm—no need to worry.
Add espresso powder or liqueur for a flavor twist.
Swap half the cream cheese for ricotta for a lighter version.
Best enjoyed chilled, plain, or with berries or caramel drizzle.
Freezes well for up to 2 months when wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
