Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

Burnt Basque Cheesecake is a luscious, creamy dessert with a rich caramelized top and a custardy center. Making it in a loaf pan offers a unique shape and easy slicing, perfect for sharing or enjoying throughout the week.

Ingredients

• 1 1/2 cups cream cheese, softened
• 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 your oven to 400°F (200°C).
2. Step 2: Line a loaf pan with parchment paper, leaving an overhang for easy removal.
3. Step 3: In a mixing bowl, beat together the cream cheese and sugar until smooth.
4. Step 4: Incorporate the eggs one at a time, mixing well after each addition.
5. Step 5: Add heavy cream, vanilla extract, and salt; blend until smooth.
6. Step 6: Sift in flour and fold gently until just combined.
7. Step 7: Pour batter into the prepared loaf pan and tap it lightly to release air bubbles.
8. Step 8: Bake for 40–45 minutes until the top is golden brown and slightly jiggly in the center.
9. Step 9: Allow to cool at room temperature before refrigerating for at least four hours or overnight.

Tips & Variations

• For a smokier flavor, bake an additional 3–5 minutes, but watch carefully to avoid burning.
• Use full-fat cream cheese and heavy cream for the creamiest texture.
• Adding a teaspoon of lemon zest can brighten up the flavor.
• Swap vanilla extract for almond extract for a different twist.
• Ensure eggs are at room temperature to help the batter blend smoothly and prevent lumps.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. It tastes best when served chilled, but you can let it sit at room temperature for 10-15 minutes before serving to soften. Reheating is not recommended, as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a springform pan instead of a loaf pan?

Yes, a springform pan works well and gives the classic round shape, but baking times may vary slightly. Keep an eye on the color and jiggle to determine doneness.

Why is the top of the cheesecake burnt?

The burnt or deeply caramelized top is a signature characteristic of Basque cheesecake, achieved by baking at a high temperature. It adds a rich, bittersweet flavor that contrasts beautifully with the creamy inside.

Burnt Basque Cheesecake in a Loaf Pan Recipe

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4.9 from 129 reviews

This Burnt Basque Cheesecake recipe is a rich, creamy dessert with a caramelized, deeply golden-brown top, baked in a loaf pan for a rustic twist on the classic Spanish-style cheesecake. Its smooth texture and slightly browned exterior offer a delightful contrast, making it a perfect treat for cheesecake lovers seeking something unique yet simple to make.

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

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 1 1/2 cups cream cheese, softened
• 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: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake.
2. Prepare Loaf Pan: Line a loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cheesecake out after baking.
3. Beat Cream Cheese and Sugar: In a mixing bowl, beat together the softened cream cheese and granulated sugar until the mixture is completely smooth and creamy.
4. Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, ensuring each egg is fully mixed in before adding the next to create a smooth batter.
5. Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and salt; blend these ingredients into the batter until the mixture is smooth and homogenous.
6. Incorporate Flour: Sift the flour into the mixture and gently fold it in until just combined to avoid overmixing.
7. Fill the Pan: Pour the batter into the prepared loaf pan and tap it lightly on the counter to release any trapped air bubbles for an even texture.
8. Bake: Bake the cheesecake in the preheated oven for 40 to 45 minutes until the top is deeply golden brown and the center is still slightly jiggly.
9. Cool and Refrigerate: Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least four hours or overnight to set properly before serving.

Notes

• For best results, use room temperature eggs and softened cream cheese to ensure a smooth batter.
• Do not overbake; the center should remain slightly jiggly to guarantee a creamy texture.
• Chill the cheesecake thoroughly to help it set and develop flavor.
• Using a loaf pan gives a unique shape but you can also use a springform pan if desired.
• Line the pan generously with parchment paper for easy removal.

Keywords: Burnt Basque Cheesecake, Basque cheesecake, burnt cheesecake, loaf pan cheesecake, creamy cheesecake, Spanish dessert