Cheesecake Cookies Recipes: Burnt Basque Cheesecake Loaf
When I first tried making this Burnt Basque Cheesecake in a loaf pan, I thought I’d ruined it. The top looked like something out of a kitchen crime scene, but then I sliced it — and wow. The inside was pure magic: creamy, custardy, slightly smoky. It’s one of those mistakes that turn into a happy accident, like discovering cheese cookies recipes by accident while baking cheesecake recipes.
This version takes the classic burnt basque cheesecake recipe and gives it a cozy, loaf‑pan twist. No water baths, no fuss. Just simple cottage cheesecake recipes made for lazy bakers like me who like their desserts a bit rustic and a lot delicious.
If you love experimenting with basque burnt cheesecake recipe ideas or searching for the next best recipe for cheesecake, this one might just steal your dessert heart. It’s small‑batch friendly, forgiving, and perfect for anyone who believes imperfection makes things taste better.
Servings: 8 slices
Ingredients
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/4 cups heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter for greasing the pan
Instructions
- Preheat your oven to 400°F. Line a loaf pan with parchment paper, letting it hang over the edges for easy lifting.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Pour in the heavy cream, vanilla, salt, and flour. Mix until smooth — no lumps allowed.
- Pour the batter into your prepared loaf pan. Give it a gentle shake to level it out.
- Bake for about 45 to 50 minutes, until the top is deeply golden and the center jiggles slightly.
- Cool completely before slicing. It’ll sink and crack — that’s the charm.