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Burnt Basque Cheesecake In A Loaf Pan

Burnt Basque Cheesecake In A Loaf Pan

  • Author: Samuel
  • Total Time: 5 hours (including chilling)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free

Description

Burnt Basque Cheesecake In A Loaf Pan combines a creamy (plant-based) center with a perfectly caramelized crust in a rustic loaf shape, ideal for slicing and sharing. This elegant dessert uses simple, natural ingredients including creamy (plant-based) cheese, natural gelling agent, and vegetarian Worcestershire sauce (natural), delivering a rich yet light flavor and texture that is comforting and visually striking.

Ingredients

Scale

Main Ingredients

  • 400g creamy (plant-based) cheese
  • 150g granulated sugar (natural)
  • 3 large eggs
  • 200ml heavy cream (plant-based)
  • 2 tbsp all-purpose flour (or gluten-free flour blend)
  • 1 tsp natural gelling agent
  • 1 tsp vanilla extract (natural)
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1/4 tsp salt

Instructions

  1. Prepare Your Loaf Pan: Line your loaf pan with parchment paper, making sure it covers the sides and overhangs the edges for easy removal. This prevents sticking and creates the cheesecake’s signature browned edges.
  2. Combine Creamy Ingredients: In a large bowl, beat creamy (plant-based) cheese and heavy cream (plant-based) together until smooth and free of lumps using a hand mixer for best texture.
  3. Add Flavors and Binding Agents: Incorporate eggs one at a time, blending gently but thoroughly after each addition. Then stir in granulated sugar (natural), vanilla extract (natural), vegetarian Worcestershire sauce (natural), and salt. Add flour and natural gelling agent, folding carefully to maintain a light batter.
  4. Pour and Bake: Transfer the batter to the prepared loaf pan, smoothing the top gently. Bake in a preheated oven at 210°C (410°F) for 50 to 60 minutes, allowing the top to develop a deep golden brown color indicative of the burnt Basque style with a creamy center.
  5. Cool and Remove: Let the cheesecake cool completely in the pan on a wire rack to set fully. Use the parchment overhang to lift it out carefully and transfer to a serving plate. Chill for at least 4 hours or overnight for optimal texture and flavor.

Notes

  • Ensure creamy (plant-based) cheese and eggs are at room temperature for a smooth batter without lumps.
  • Maintain a hot oven temperature to achieve a perfect caramelized crust and avoid opening the oven door during baking.
  • Measure and add the natural gelling agent precisely to set the cheesecake without making it rubbery.
  • Use generous parchment paper overhang for effortless removal and to preserve the loaf shape.
  • Chill the cheesecake thoroughly before slicing for cleaner cuts and better flavor harmony.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: Burnt Basque cheesecake, loaf pan cheesecake, plant-based cheesecake, caramelized crust, creamy dessert, gluten free dessert

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