This Is the Dessert You Want to Make This Summer

It’s very important to watch the cheesecake toward the end of its baking time to make sure it doesn’t overbake. (Diane Rossen Worthington/TNS)

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.

It’s very important to watch the cheesecake toward the end of its baking time to make sure it doesn’t overbake. It should be dark brown, giggly and slightly puffed up. You can use a thermometer to make sure it stays creamy. There may be an indentation in the center, which often occurs when making this dish.

Make sure you let the cheesecake cool so you can easily move it to a serving platter. The red raspberries make not only a colorful contrast, but also a slightly sweet fruity accompaniment to the creamy cheesecake. Sometimes I will serve fresh raspberry sauce alongside the cake. And on special occasions I will serve a small glass of raspberry liqueur to complement the dessert.

Creamy Cheesecake Loaf With Raspberries

Makes 1 9-inch-by-5-inch loaf; serves about 8 to 10

• 2/3 cup sugar
• 1 pound cream cheese, cut into 3-inch pieces
• 3 large eggs
• 1 cup whipping cream
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract

To finish:

• 1 pint raspberries
• Large mint sprigs

1. Preheat the oven to 425 F. Place the oven rack in the center of the oven. Crumple a large piece of parchment paper (about 16 inches by 12 inches) into a ball. Uncrumple it and line a 9-inch-by-5-inch loaf pan, pressing it into the corners and up the sides. Fold the excess paper over the outside edge and down the sides so the top of the cheesecake will be visible. Place the pan on a parchment-lined baking sheet.

2. Combine the sugar and cream cheese in a food processor bowl and blend until smooth. Add the remaining ingredients and continue processing (about 1 to 2 minutes) until the mixture is completely smooth. (You may need to scrape down the mixture a few times with a rubber spatula.)

3. Pour into the loaf pan and place in the oven. Bake for about 40 to 45 minutes or until the cheesecake is still giggly, the top is dark brown (on the verge of burnt) and is slightly puffed up. You can use a thermometer for accuracy—it should be between 185 F and 190 F in the center.

4. Remove the cake and place on a baking rack to let cool for two hours. Don’t worry if the center deflates.

5. To serve: Use the parchment paper to help lift the cheesecake out of the pan, slide off the paper, placing it on a rectangular serving platter. Arrange fresh raspberries around the cake. Place mint sprigs next to the cake. Use a cake slicer to cut into slices. Top with a few raspberries.

Make-ahead: The cheesecake loaf can be made two days ahead and kept refrigerated until serving

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