Imported from Instagram

Loaf Pan Basque Cheesecake with Cherry Sauce

Name: Loaf Pan Basque Cheesecake with Cherry Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 910 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 750 g full-fat cream cheese (at room temperature); 225 g caster sugar; 15 g corn flour (cornstarch); 3 eggs (whole, at room temperature); 225 ml double cream (at room temperature; may be replaced with flavoured cream; US equivalent: heavy cream); 0.25 tsp fine sea salt; 500 g frozen cherries; 1 tbsp lemon juice; 2 tbsp sugar

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A rich, creamy Basque-style cheesecake baked in a loaf pan until its top is slightly blackened, then chilled overnight to set. Serve with a smooth, tangy cherry sauce.

8 servings910 minSpanish

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Ingredients

750 g full-fat cream cheese (at room temperature)
225 g caster sugar
15 g corn flour (cornstarch)
3 eggs (whole, at room temperature)
225 ml double cream (at room temperature; may be replaced with flavoured cream; US equivalent: heavy cream)
0.25 tsp fine sea salt
500 g frozen cherries
1 tbsp lemon juice
2 tbsp sugar

Steps

1
Preheat the oven to 460°F (240°C). Bring the cream cheese and eggs to room temperature if needed.
2
In a bowl, beat the room-temperature cream cheese and caster sugar with an electric hand mixer until combined and smooth.
3
Add the eggs one at a time, mixing after each addition until smooth; repeat until all three eggs are incorporated.
4
Pour in the double cream and mix again until combined.
5
Add the fine sea salt and corn flour, then mix to combine.
6
Line a loaf pan with parchment paper and pour in the batter. Tap the pan on the work surface a few times to release air bubbles.
7
Bake uncovered for 40 minutes, without opening the oven door during baking, until the top is slightly blackened. The cheesecake may still be very wobbly when it comes out.
8
Leave the cheesecake to cool at room temperature; it may dip in the middle as it cools.
9
Meanwhile, put the frozen cherries in a pan and heat for 5–10 minutes.
10
Add the lemon juice and sugar to the cherries.
11
Cook the cherry mixture for a few minutes, then blend it as smooth as possible with a stick blender.
12
Reduce the sauce to your desired consistency. Pass it through a sieve into a bowl set over ice to cool.
13
Once the cheesecake has cooled, transfer it to the refrigerator and leave it overnight to set.
14
Remove the cheesecake from the pan, slice, and serve with the cherry sauce.

Notes

The transcript specifies salted caramel and amaretto double cream as the creator's chosen flavoured cream; the description allows flavoured cream as an option. The source does not give a precise bake cue beyond a slightly blackened top or a set duration for reducing the cherry sauce.