Go Back

Basque Burnt Cheesecake Loaf with Salted Caramel

A crustless cheesecake baked in a loaf pan at high heat for a caramelized top and ultra-creamy center, served with salted caramel sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Chilling Time 8 hours
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Basque, Spanish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Loaf
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1.25 cups heavy cream
  • 1 tsp vanilla extract
  • 0.25 cup all-purpose flour
  • 0.5 tsp salt
Salted Caramel Glaze
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed
  • 0.5 cup heavy cream warmed
  • 1 tsp flaky sea salt

Equipment

  • 9x5 inch loaf pan
  • Stand Mixer or Hand Mixer
  • Parchment paper
  • Saucepan

Method
 

  1. Preheat oven to 425°F (220°C). Line a loaf pan with parchment paper with overhang.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low.
  3. Stir in heavy cream and vanilla. Sift and fold in flour and salt.
  4. Pour into pan and bake for 45-55 minutes until top is dark and center jiggles.
  5. Cool in turned-off oven with door ajar for 1 hour, then chill in fridge for 6+ hours.
  6. For sauce: melt sugar to amber color, whisk in butter, then carefully whisk in cream and salt.
  7. Unmold cheesecake using parchment, slice, and drizzle with warm caramel.

Notes

Ensure all cheesecake ingredients are at room temperature for a smooth batter. The cake will sink as it cools; this is normal and creates the dense texture.