Burnt Basque Cheesecake in a Loaf Pan Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Add Flour: Sift the all-purpose flour into the batter. Gently fold it in just until combined to avoid overmixing which can affect texture.
- 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.
- 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.
- 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
