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Loaf Pan Basque Cheesecake

Creamy Loaf Pan Basque Cheesecake for Easy Indulgence

This Loaf Pan Basque Cheesecake is a creamy, crustless delight, perfect for small households or gatherings, offering an irresistibly caramelized top and luscious interior.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 16 ounces cream cheese room temperature
  • 3/4 cup granulated sugar adjust to taste
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract use pure for best flavor
  • 1 pinch salt to elevate flavors
  • 2 tablespoons all-purpose flour optional
Serving Suggestions
  • fresh berries for topping
  • light fruit compote for topping

Equipment

  • Loaf pan
  • Electric mixer
  • Mixing Bowl
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Add sugar gradually and mix until well combined.
  3. Incorporate eggs one at a time, mixing gently after each addition.
  4. Stir in vanilla extract and salt. If using, add flour and mix until just combined.
  5. Pour the batter into a parchment-lined loaf pan and bake for 25-30 minutes.
  6. Allow the cheesecake to cool at room temperature for about an hour before refrigerating for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 210mgPotassium: 130mgSugar: 20gVitamin A: 10IUCalcium: 4mgIron: 2mg

Notes

This cheesecake can be stored in the fridge for up to 5 days or frozen for 3 months. Thaw in the fridge overnight before serving.

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