Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
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.
- 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
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
- 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.
- 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.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and maintain a smooth texture.
- Fold in Remaining Ingredients: Gently fold in the heavy cream, flour, and salt until just combined, being careful not to overmix.
- Prepare Loaf Pan: Grease and line a 9×5 inch loaf pan with parchment paper, ensuring the sides are well covered for easy removal.
- 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.
- 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.
- 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
