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Burnt Basque Cheesecake In A Loaf Pan

Burnt Basque Cheesecake In A Loaf Pan

  • Author: Christopher
  • Total Time: 5 hours (including chilling)
  • Yield: 8 slices 1x
  • Diet: Gluten Free, Plant-Based

Description

This Burnt Basque Cheesecake in a loaf pan features a luscious, creamy dessert with a slightly caramelized top and rustic burnt crust. Made with plant-based cream cheese and yogurt, natural gelling agents, and wholesome pantry ingredients, it offers a rich, velvety texture and effortless charm. Easy to prepare and bake in a loaf pan, this adaptable recipe delivers perfect slices every time and can be customized with various toppings or flavor twists.

Ingredients

Scale

Main Ingredients

  • 450g Plant-Based Cream Cheese
  • 120g Plant-Based Yogurt
  • 150g Caster Sugar
  • 3 Large Eggs
  • 25g All-Purpose Flour
  • 1 tsp Natural Vanilla Extract (natural)
  • 1 tsp Natural Gelling Agent
  • 1 tbsp Apple Cider Vinegar

Instructions

  1. Prepare the Loaf Pan: Line a 9×5 inch loaf pan with parchment paper, leaving the sides extending above the rim to prevent sticking and help lift the cheesecake out after baking. This also aids in forming the signature burnt edges.
  2. Mix the Creamy Batter: In a large bowl, beat the plant-based cream cheese and plant-based yogurt together until smooth and creamy. Gradually add caster sugar, beating until light and fluffy. Add the eggs one at a time, fully blending each before adding the next, to create a homogeneous batter.
  3. Incorporate Flour and Natural Gelling Agent: Sift the all-purpose flour and natural gelling agent over the batter. Fold gently using a spatula until just combined. Add the natural vanilla extract (natural) and apple cider vinegar, mixing briefly to maintain a silky texture. Avoid overmixing.
  4. Bake to Perfection: Pour the batter into the prepared loaf pan. Bake in a preheated oven at 210°C (410°F) for 40–50 minutes, until the top is deeply golden and slightly cracked. The center should still jiggle gently when the pan is moved, indicating a creamy interior.
  5. Cool and Chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Chilling enhances flavor melding and makes for clean, easy slicing.

Notes

  • Use room temperature ingredients for a smooth batter and even baking without lumps.
  • Do not overbake; the center should remain slightly wobbly for a creamy texture.
  • Choose fresh plant-based cream cheese to ensure richness and flavor.
  • Line pan generously with parchment paper for easy removal and perfect edges.
  • Experiment with natural flavorings like vanilla or citrus zest to enhance taste.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of cake)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Burnt Basque Cheesecake, Plant-Based Cheesecake, Loaf Pan Dessert, Caramelized Cheesecake, Vegan Cheesecake

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