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Burnt Basque Cheesecake In A Loaf Pan

Burnt Basque Cheesecake In A Loaf Pan

  • Author: Brian
  • Total Time: 6 hours 15 minutes
  • Yield: 8 slices 1x
  • Diet: Plant-Based, Gluten Free

Description

Indulge in this Burnt Basque Cheesecake in a Loaf Pan, a creamy, plant-based dessert with a beautifully caramelized top and rustic charm. This recipe offers a simple, fuss-free baking experience using wholesome ingredients and a natural gelling agent to achieve the perfect creamy yet sliceable texture. Its unique loaf shape makes serving elegant and easy, delighting friends and family with its buttery, melt-in-your-mouth center and slightly burnt, flavorful crust.

Ingredients

Scale

Main Ingredients

  • 450g Plant-Based Cream Cheese
  • 200g Granulated Sugar
  • 3 Large Eggs
  • 240ml Plant-Based Heavy Cream
  • 2 tbsp All-Purpose Flour
  • 1 tsp Natural Gelling Agent
  • 1 tsp Vanilla Extract (natural)
  • 1 tsp Lemon Zest

Instructions

  1. Prepare Your Loaf Pan: Line your loaf pan with parchment paper, ensuring it covers all sides and hangs over the edges for easy removal later. This step is crucial for releasing the cheesecake without compromising its delicate top.
  2. Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the plant-based cream cheese until smooth and creamy. Slowly add the granulated sugar and continue mixing until fully combined and silky in texture to form the batter base.
  3. Add Eggs and Cream: Add the eggs one at a time, mixing thoroughly after each addition to create a smooth, uniform batter. Pour in the plant-based heavy cream and mix until everything is fully incorporated.
  4. Incorporate Dry Ingredients: Sift in the all-purpose flour and natural gelling agent. Gently fold these into the batter to prevent overmixing, which can affect the texture. Stir in the vanilla extract (natural) and lemon zest to infuse classic Basque flavors.
  5. Bake to Perfection: Pour the batter into your prepared loaf pan and place it in the preheated oven at 200°C (400°F). Bake until the top is a rich, golden-brown with charred spots and the center wobbles slightly when gently shaken, about 50-60 minutes.
  6. Cool and Chill: Once baked, let the cheesecake cool completely in the pan. Then transfer it to the refrigerator and chill for several hours or overnight. Chilling helps flavors develop and allows for clean, effortless slicing.

Notes

  • Use room temperature ingredients to achieve a smoother batter free of lumps.
  • Fold flour and natural gelling agent gently to keep the cheesecake tender.
  • Watch baking time closely; a slightly wobbly center gives a creamy consistency.
  • Use generous parchment paper to prevent sticking and ease removal from the pan.
  • Chill the cheesecake before slicing for clean cuts and enhanced flavors.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1 slice (about 100g)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: Basque cheesecake, plant-based cheesecake, burnt cheesecake, loaf pan cheesecake, creamy dessert, caramelized top

Find it online: https://puretastekitchen.com/burnt-basque-cheesecake-in-a-loaf-pan/