Burnt Basque Cheesecake in a Loaf Pan Recipe
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.
- 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
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
- 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.
- 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.
- Add Sugar: Gradually add the granulated sugar to the cream cheese and continue beating until the mixture turns fluffy and light in texture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
