Name: Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Spanish
Ingredients: 16 oz Full-Fat Cream Cheese (Room temperature); 3/4 cup Granulated Sugar (Dissolved in mixture); 3 large Eggs (At room temperature); 1 cup Heavy Cream (Can substitute with lighter cream); 1/4 cup All-Purpose Flour (Gluten-free alternatives work); 1/4 teaspoon Salt (Enhances sweetness); 1 cup Whipped Cream; 1 cup Fresh Berries; 1/2 cup Caramel Sauce (For drizzling on top)

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Introduction

This Indulgent Burnt Basque Cheesecake in a Loaf Pan offers a rich, creamy texture with a beautifully caramelized top. It’s an elegant twist on the classic Basque cheesecake, perfect for sharing or savoring slice by slice.

A close-up view of a loaf cake with three visible layers: the outer layer is a smooth, shiny brown glaze that covers the top and sides with a slight crack running through the glaze on top; beneath it is a light beige, soft-looking cake layer surrounding the thick center filled with a creamy, pale yellow custard; the cake rests on a white marbled surface with scattered crumbs around it, showing a moist and dense texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz Full-Fat Cream Cheese (Room temperature)
3/4 cup Granulated Sugar (Dissolved in mixture)
3 large Eggs (At room temperature)
1 cup Heavy Cream (Can substitute with lighter cream)
1/4 cup All-Purpose Flour (Gluten-free alternatives work)
1/4 teaspoon Salt (Enhances sweetness)
1 cup Whipped Cream (For serving)
1 cup Fresh Berries (For serving)
1/2 cup Caramel Sauce (For drizzling on top)

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
Step 3: Add the eggs one at a time, beating well after each addition to incorporate fully.
Step 4: Gently fold in the heavy cream, flour, and salt until the mixture is smooth and well combined.
Step 5: Pour the batter into a greased and lined 9×5 inch loaf pan.
Step 6: Bake for 45 minutes, or until the top is deep golden brown and the center still has a slight jiggle.
Step 7: Let the cheesecake cool at room temperature before transferring it to the refrigerator.
Step 8: Chill the cheesecake for at least 4 hours, preferably overnight, to set fully.
Step 9: Serve with whipped cream, fresh berries, and a drizzle of caramel sauce for an extra indulgent finish.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or a lighter cream option without sacrificing creaminess.
Use gluten-free flour to keep the cheesecake suitable for gluten sensitivities without altering the texture.
Make sure cream cheese and eggs are at room temperature to ensure a smooth batter without lumps.
If you prefer less caramelization, reduce the oven temperature by 25°F and increase baking time slightly to achieve a gentler color.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices gently at room temperature or serve cold—it’s delicious either way. The whipped cream and caramel sauce are best added just before serving to maintain their freshness.

How to Serve

A rectangular cake slice with three visible layers: the outermost layer is a shiny, smooth dark brown glaze covering the top and sides with a crack running through the middle, beneath it is a thick pale yellow sponge cake layer, and at the center is a dense, creamy light beige filling with a smooth texture. The cake is placed on a white marbled surface with small cake crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

A 9×5 inch loaf pan works best for this recipe to achieve proper thickness and baking time. If using a different size, adjust the baking time accordingly and watch the cheesecake closely.

Why does the cheesecake have a jiggle in the center after baking?

A slight jiggle indicates the cheesecake is perfectly baked—it will firm up as it cools and chills. Overbaking can dry out the texture, so it’s important to remove it when the center still moves gently.