Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

Burnt Basque Cheesecake is known for its deeply caramelized top and creamy interior. This loaf pan version makes it easy to slice and serve, perfect for sharing or enjoying over a few days.

Ingredients

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 1/4 cups heavy cream
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Butter or parchment for greasing loaf pan

Instructions

1. Step 1: Preheat your oven to 400°F (205°C). Grease and line a loaf pan with parchment paper, allowing the paper to overhang on all sides for easy removal.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and beat again until the mixture is fluffy.
3. Step 3: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Step 4: Stir in the vanilla extract and salt. Slowly pour in the heavy cream while continuing to beat the mixture until well combined.
5. Step 5: Sift the flour into the mixture and gently fold until just combined, taking care not to overmix.
6. Step 6: Pour the batter into the prepared loaf pan and tap it lightly on the counter to release any air bubbles.
7. Step 7: Bake for 45-50 minutes until the top is deeply caramelized and a dark brown color, with the center still slightly jiggly.
8. Step 8: Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours before slicing and serving.

Tips & Variations

• Use full-fat cream cheese and heavy cream for the richest texture.
• Allow the cheesecake to rest at room temperature for 10-15 minutes before serving for a creamier bite.
• Swap vanilla extract for a splash of rum or citrus zest for a flavor twist.
• If you prefer less burnt top, reduce baking time slightly or cover with foil halfway through baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 10-15 seconds to soften before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in a round pan instead of a loaf pan?

Yes, you can use a round springform pan. Baking times may vary slightly, so watch for a deeply caramelized top and a gently jiggley center.

Why does the cheesecake have a burnt top?

The burnt or deeply caramelized top is intentional in a Basque cheesecake, giving it a rich, smoky flavor that contrasts beautifully with the creamy inside.

Burnt Basque Cheesecake in a Loaf Pan Recipe

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★★★★★

4.6 from 50 reviews

This Burnt Basque Cheesecake in a loaf pan offers a rich, creamy texture with a beautifully caramelized, dark brown top that delivers a deep, burnt flavor contrast. Unlike traditional cheesecakes, this recipe is baked at a high temperature for a rustic crust and a luscious, slightly jiggly center. Using simple ingredients like cream cheese, heavy cream, and minimal flour, it’s an effortlessly elegant dessert perfect for impressing guests or indulging in a comforting treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 1/4 cups heavy cream
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Preparation

• Butter or parchment paper for greasing and lining the loaf pan

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Grease a loaf pan with butter or line it generously with parchment paper, making sure the paper overhangs on all sides to easily lift the cheesecake after baking.
2. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. This ensures a lump-free base for your cheesecake.
3. Add Sugar: Gradually add the granulated sugar to the cream cheese and continue beating until the mixture turns fluffy and light in texture.
4. Incorporate Eggs: Beat in the eggs one at a time, making sure each egg is fully blended before adding the next to maintain a smooth batter.
5. Flavor and Liquid Ingredients: Add the vanilla extract and salt for flavor. Slowly pour in the heavy cream while continuously beating to incorporate air and achieve a consistent texture.
6. Sift and Mix Flour: Sift the all-purpose flour into the batter. Gently mix just until combined to avoid overmixing, which can toughen the cheesecake.
7. Transfer and Tap Batter: Pour the batter into the prepared loaf pan. Tap the pan lightly on the counter to release any trapped air bubbles.
8. Bake: Bake in the preheated oven for 45-50 minutes or until the top is deeply caramelized and dark brown, and the center still jiggles slightly when gently shaken.
9. Cool and Chill: Allow the cheesecake to cool completely in the loaf pan on a wire rack. Then refrigerate for at least 4 hours or overnight to fully set before slicing and serving.

Notes

• Make sure the cream cheese is at room temperature to achieve a smooth batter without lumps.
• Do not overmix after adding the flour to keep the cheesecake tender.
• The burnt top is a signature characteristic of a Basque cheesecake, so the deep caramelization is desirable.
• Chilling the cheesecake for at least 4 hours enhances flavor and texture, making slicing easier.
• The parchment paper overhang helps in lifting the cheesecake out of the pan cleanly.

Keywords: Burnt Basque Cheesecake, Basque cheesecake loaf, caramelized cheesecake, easy cheesecake recipe, no crust cheesecake