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Burnt Basque Cheesecake In A Loaf Pan

Burnt Basque Cheesecake In A Loaf Pan

  • Author: Eric
  • Total Time: 4 hours 15 minutes (including chilling)
  • Yield: 8-10 slices 1x
  • Diet: Gluten Free

Description

This Burnt Basque Cheesecake in a Loaf Pan is a creamy, caramelized, and deeply flavorful dessert made with plant-based cheese and natural ingredients. It features a rich custardy interior and a beautifully burnt top, all shaped perfectly in a loaf pan for easy slicing and sharing. Enjoy a dairy-free, gluten-free treat with a sophisticated dessert experience that balances smoky caramel notes and a smooth texture.

Ingredients

Scale

Cheesecake Batter

  • 450g Plant-Based Cream Cheese
  • 120g Plant-Based Sour Cream
  • 150g Granulated Sugar
  • 4 Large Eggs
  • 30g All-Purpose Flour (or gluten-free flour blend for gluten-free option)
  • 1 tsp Vanilla Extract (natural)
  • 1/4 tsp Salt

Instructions

  1. Prepare Your Loaf Pan: Start by lining your loaf pan with parchment paper, ensuring it extends beyond the edges for easy removal. This prevents sticking and helps keep the cheesecake’s shape intact once cooled.
  2. Mix the Wet Ingredients: In a large bowl, beat the plant-based cream cheese and plant-based sour cream together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract (natural).
  3. Add Dry Ingredients: Sift the flour and salt into the wet mixture to avoid lumps. Gently fold everything until just combined, being careful not to overmix to maintain the cheesecake’s delicate texture.
  4. Pour and Smooth: Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. This helps create an even surface that will caramelize beautifully in the oven.
  5. Bake to Perfection: Bake in a preheated oven at a high temperature (around 400°F / 200°C) so the top gets that signature dark caramel color while the inside stays soft and creamy. The edges should slightly pull away from the pan when it’s ready. Bake for about 50-60 minutes.
  6. Cool Before Serving: Allow the cheesecake to cool completely in the pan before lifting it out with the parchment paper. Refrigerate for at least a few hours or overnight to let it set fully for the best texture.

Notes

  • Choose Quality Plant-Based Cheese: The creaminess of your plant-based cream cheese makes all the difference in the final texture.
  • Don’t Skip the Parchment: It’s essential to prevent sticking and to help release the cake smoothly from the pan.
  • High Heat Baking: Bake at a higher temperature to get the perfect burnt top without overcooking the inside.
  • Patience for Cooling: Let the cheesecake cool fully and chill before slicing for clean cuts.
  • Use Fresh Eggs: For the best structure and consistency, fresh eggs are key.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Desserts
  • Method: Baking

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of loaf)
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 75 mg

Keywords: Burnt Basque Cheesecake, Plant-Based Cheesecake, Dairy-Free Dessert, Loaf Pan Cheesecake, Gluten-Free Cheesecake

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