Basque Cheesecake Loaf (Print Version)
# Ingredients:
→ Essentials
01 -
1 tablespoon all-purpose flour
02 -
1/8 teaspoon salt
03 -
2 large eggs, at room temperature
04 -
340g full-fat cream cheese, softened
05 -
100g white sugar
06 -
180ml heavy whipping cream
07 -
1/2 teaspoon vanilla essence
# Instructions:
01 -
Set your oven to heat at 200°C. Line a loaf pan with parchment, leaving a bit extra on the sides to make it easier to lift later.
02 -
Using a big bowl, blend the cream cheese and sugar together until the mix is smooth and airy with no clumps.
03 -
Crack in the eggs, one after the other, beating well each time until the texture is creamy and consistent.
04 -
Slowly mix in your heavy cream, vanilla, and salt. Keep blending until the batter is silky and uniform.
05 -
Carefully sift the flour on top, then fold it in gently. Stop as soon as it's blended—don’t overdo it.
06 -
Pour the batter into the lined pan, then lightly hit the pan on your counter to pop any air bubbles.
07 -
Slide the pan into the oven and bake for 40–45 minutes. The top should turn a deep golden color, but the middle should still wobble slightly.
08 -
Let it cool fully at room temperature, then pop it in the fridge for at least 4 hours, or overnight, before slicing and enjoying.
# Notes:
01 -
Make sure the cream cheese is fully softened for the best texture.
02 -
The center should wiggle a little when baked just right.
03 -
Chilling is super important—don’t skip it if you want clean slices.