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Loaf Pan Basque Cheesecake

Decadent Loaf Pan Basque Cheesecake for Effortless Delight

This Loaf Pan Basque Cheesecake combines a creamy interior with a caramelized top, making it a delightful twist on traditional desserts.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Base
  • 16 oz Cream Cheese full-fat recommended
  • 3/4 cup Granulated Sugar adjust to taste
  • 3 Large Eggs room temperature
  • 1 cup Heavy Cream high-fat cream preferred
  • 1 tsp Vanilla Extract pure vanilla enhances flavor
  • 1/4 tsp Salt
Optional Toppings
  • 1 cup Fresh Fruit berries or stone fruits
  • 1/2 cup Chocolate Drizzle melted chocolate
  • 1 pinch Sea Salt for garnish

Equipment

  • Loaf Pan
  • mixer
  • parchment paper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and a loaf pan lined with parchment paper.
  2. Lightly grease the parchment paper in your loaf pan with oil or butter.
  3. In a mixing bowl, beat the cream cheese and granulated sugar together until smooth, about 2-3 minutes.
  4. Add the eggs to the mixture, one at a time, beating well after each addition.
  5. Pour in the heavy cream and vanilla extract, mixing until smooth, about 2 minutes.
  6. Pour the cheesecake batter into the prepared loaf pan and spread evenly. Bake for 45-50 minutes until the top is golden brown.
  7. Remove from the oven and let cool completely at room temperature for about 1-2 hours.
  8. Transfer to the refrigerator and chill for at least 4 hours or overnight if possible.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 200mgPotassium: 120mgSugar: 20gVitamin A: 800IUCalcium: 70mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to promote a smoother batter and prevent lumps. Line the loaf pan with parchment paper for easy removal.

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