Burnt Basque Cheesecake in a Loaf Pan Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake.
- Prepare Loaf Pan: Line a loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cheesecake out after baking.
- 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.
- 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.
- 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.
- Incorporate Flour: Sift the flour into the mixture and gently fold it in until just combined to avoid overmixing.
- 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.
- 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.
- 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
