Basque Loaf Pan Cheesecake
Stiff, dense, cheesecake with an intentionally burnt top.
Servings 12
Cost 5
Ingredients
- 12.9 oz cream cheese (this is a little over 1 ½ blocks) (360 grams)
- 1 ½ tablespoon granulated sugar (optional)
- ⅔ cup powdered sugar (80 grams)
- 1 ¼ tablespoon cornstarch (or just a generous tablespoon) (10 grams)
- ½ tablespoon lemon juice (14 grams)
- ½ tablespoon vanilla extract (14 grams)
- 3 large eggs, room temperature (150 grams)
- 1 large egg yolk (18 grams)
- 7 tablespoons heavy cream (that's ½ cup minus a tablespoon) (100 grams)
Instructions
- Before you start, bring all the ingredient to room temperature. You can submerge the eggs in warm water, soften the cream cheese using a low setting on the microwave and warm the cream just a bit.
- Grease the inside of a loaf pan and line with parchment paper strips. If you'd rather use a 6-inch springform pan, that works too..
- In a mixing bowl, by hand or using lowest speed of an electric mixer, beat together the softened cream cheese, sugars, lemon juice, and vanilla. Stir in each egg one at a time, followed by that one yolk. Lastly, stir in the heavy cream.
- Pour the cream cheese mixture into the loaf pan or sprinform. If you've made an optional crust, just pour it right over the cooled crust.
- Bake the cheesecake at 440 degrees F for about 25 to 28 minutes or until the top is browned. The bake time might vary slightly based on the type pan you used. A wider pan such as a 9x5 inch might be done in 25 minutes, while the narrower and deeper pans (or the 6-inch springform) should be done in 28.
- Remove from oven and let cool for about an hour at room temperature, then transfer to the refrigerator and chill for at least 6 hours.