Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

Burnt Basque Cheesecake is a decadent and creamy dessert known for its caramelized top and custardy center. Made in a loaf pan, this recipe offers a convenient twist on the classic cake, perfect for slicing and serving. Its rich flavor and silky texture make it an irresistible treat for any occasion.

Ingredients

• 1 1/2 cups cream cheese, softened (full-fat)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving some overhang on the sides to make it easier to remove the cheesecake later.
2. Step 2: In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is very smooth and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them.
4. Step 4: Pour in the heavy cream, vanilla extract, and salt, then continue beating until the batter is silky and well combined.
5. Step 5: Sift in the all-purpose flour and gently fold it into the batter until just combined, being careful not to overmix.
6. Step 6: Pour the batter into the prepared loaf pan and tap it lightly on the counter to release any trapped air bubbles.
7. Step 7: Bake for 40 to 45 minutes, or until the top is deeply golden and caramelized while the center still jiggles slightly when gently shaken.
8. Step 8: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Tips & Variations

• Ensure the cream cheese is fully softened for a smoother batter and better texture.
• Use room temperature eggs to help the batter combine evenly.
• For extra flavor, try adding a teaspoon of lemon zest or a splash of liqueur to the batter.
• Line the pan with parchment paper extending above the edges to lift the cheesecake out easily once chilled.
• Adjust baking time slightly if your oven runs hot or cool, watching for the characteristic deeply browned top.

Storage

Store the burnt Basque cheesecake covered in the refrigerator for up to 4 days. It is best served chilled but can be brought to room temperature before serving if preferred. No reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does the cheesecake have a burnt top?

The burnt top is intentional and a signature feature of Basque cheesecake. It forms from baking at a high temperature, creating a caramelized, slightly smoky flavor that contrasts perfectly with the creamy interior.

Can I use a round cake pan instead of a loaf pan?

Yes, a round cake pan works well and is traditional for Basque cheesecake. Baking times may vary slightly, so keep an eye on the color and texture to ensure the cheesecake is done.

Burnt Basque Cheesecake in a Loaf Pan Recipe

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★★★★★

4.9 from 67 reviews

This Burnt Basque Cheesecake in a loaf pan offers a creamy, rich texture with a signature deeply caramelized top and a perfectly soft, slightly jiggly center. Made with simple ingredients like cream cheese, eggs, heavy cream, and sugar, it delivers a luscious dessert experience inspired by the classic Basque style but baked in an easy-to-handle loaf pan.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 4 hours 55 minutes (including refrigeration)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

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Cheesecake Batter

• 1 1/2 cups cream cheese, softened (full-fat)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper ensuring some overhang on the sides for easy removal after baking.
2. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes very smooth and fluffy, which is key for a creamy texture.
3. Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to fully incorporate and maintain a smooth batter.
4. Incorporate Cream and Flavorings: Pour in the heavy cream, vanilla extract, and salt. Beat the mixture until it’s fully incorporated and achieves a silky consistency.
5. Add Flour: Sift the all-purpose flour into the batter. Gently fold it in just until combined to avoid overmixing which can affect texture.
6. Transfer Batter and Bake: Pour the batter into the prepared loaf pan, then tap the pan lightly on the counter to release any trapped air bubbles for an even bake.
7. Bake: Bake the cheesecake in the preheated oven for 40 to 45 minutes, or until the top is deeply golden brown and the center still jiggles slightly when gently shaken.
8. Cool and Chill: Let the cheesecake cool to room temperature on a wire rack. After cooling, refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set before slicing.

Notes

• For best results, ensure cream cheese is softened to avoid lumps in the batter.
• Room temperature eggs help the batter combine smoothly.
• The distinctive burnt top imparts a caramelized flavor; do not cover the cheesecake while baking.
• Refrigerate overnight for optimal texture and flavor development.
• Use a sharp knife warmed with hot water to slice cleanly.

Keywords: Burnt Basque Cheesecake, Basque cheesecake loaf, caramelized cheesecake, creamy cheesecake, Spanish dessert, easy cheesecake recipe