Basque cheesecakes have been all the dessert rage in restaurants for a while. This creamy caramelized topped cheesecake loaf is my version of the classic rendition. Here, the no-crust cake is baked in a loaf pan rather than a large round pan, so you won’t have leftovers if making it for a group. That’s good news for your waistline, but not-so-good news for enjoying more dessert. This is as rich as you can imagine with cream cheese and whipping cream, and I consider it a special treat. It really is like no other cheesecake teat you might have enjoyed.
The method for this is so easy it’s almost not a recipe. All the ingredients are blended together into a smooth filling in a food processor, then poured into a prepared loaf pan and baked. Crumpling the parchment paper and then uncrumpling it helps the paper line the pan without it popping up. I like to use the precut parchment paper sheets for this.
