Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

This Indulgent Burnt Basque Cheesecake offers a beautiful caramelized top with a creamy, luscious center. Baked in a loaf pan for a unique shape, it’s a delightful twist on the classic Spanish dessert that’s perfect for sharing or savoring slice by slice.

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

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a large mixing bowl, beat the cream cheese and sugar together until smooth.
3. Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate.
4. Step 4: Gently fold in the heavy cream, flour, and salt until evenly combined.
5. Step 5: Grease and line a 9×5 inch loaf pan with parchment paper, then pour the batter into the pan.
6. Step 6: Bake for about 45 minutes, until the top is deeply golden brown and the center has a slight jiggle.
7. Step 7: Allow the cheesecake to cool at room temperature, then transfer it to the refrigerator.
8. Step 8: Chill for at least 4 hours or overnight to set fully before serving.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and reduce lumps.
• Try gluten-free flour to make the cheesecake suitable for gluten-sensitive diets.
• Swap the heavy cream with a lighter cream for a less rich version while maintaining creaminess.
• Serve with whipped cream, fresh berries, and a drizzle of caramel sauce to balance the rich flavors.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It tastes best chilled but can be brought to room temperature for 15 minutes before serving for a creamier texture. Leftover slices can also be wrapped tightly and frozen for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, a round cake pan or springform pan can be used. Baking times may vary slightly, so keep an eye on the cheesecake’s color and jiggle.

Why does the cheesecake have a burnt top?

The signature burnt top comes from baking at a high temperature, which caramelizes the sugars and creates a slightly bitter contrast that enhances the overall flavor.

Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

This Indulgent Burnt Basque Cheesecake features a rich, creamy interior with a signature caramelized, slightly burnt top. Baked in a loaf pan for a unique shape, this dessert pairs perfectly with whipped cream, fresh berries, and a drizzle of caramel sauce, making it a luxurious treat for any occasion.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (including chilling)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Main 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)

For Serving

• 1 cup Whipped Cream
• 1 cup Fresh Berries
• 1/2 cup Caramel Sauce (For drizzling on top)

Instructions

1. Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it’s hot enough for the cheesecake to develop its characteristic burnt top.
2. Mix Cream Cheese and Sugar: In a large mixing bowl, combine the room temperature cream cheese with granulated sugar and mix until smooth and creamy, ensuring no lumps remain.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and maintain a smooth texture.
4. Fold in Remaining Ingredients: Gently fold in the heavy cream, flour, and salt until just combined, being careful not to overmix.
5. Prepare Loaf Pan: Grease and line a 9×5 inch loaf pan with parchment paper, ensuring the sides are well covered for easy removal.
6. Pour Batter and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 45 minutes, or until the top is golden brown and slightly burnt with a gentle jiggle remaining in the center.
7. Cool and Chill: Let the cheesecake cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours or preferably overnight to allow the flavors to develop and the texture to set.
8. Serve: Serve slices with a dollop of whipped cream, fresh berries, and a drizzle of caramel sauce for an indulgent finish.

Notes

• Ensure cream cheese and eggs are at room temperature to prevent lumps in the batter.
• Do not overmix the batter once flour is added to keep the cheesecake light and creamy.
• The burnt top is characteristic of Basque cheesecake; avoid opening the oven door too frequently to maintain consistent heat.
• Using a loaf pan gives the cheesecake a distinctive shape but the baking time may vary slightly depending on the pan size.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: Burnt Basque Cheesecake, Basque Cheesecake Loaf, Cream Cheese Dessert, Spanish Cheesecake, Burnt Cheesecake Recipe