Burnt Basque Cheesecake in a Loaf Pan Recipe
Introduction
Burnt Basque Cheesecake is a rich and creamy dessert with a beautifully caramelized top and a luscious center. This loaf pan version offers an easy twist on the classic round shape, perfect for slicing and sharing. Its slightly burnt exterior contrasts wonderfully with the smooth interior for a truly memorable treat.
Ingredients
- 1 1/2 cups full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper.
- Step 2: In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Step 3: Incorporate heavy cream, vanilla extract, and salt until fully combined.
- Step 4: Sift in the flour and gently fold it into the mixture until just mixed — avoid overmixing to keep the texture light.
- Step 5: Pour the batter into the prepared loaf pan and bake for 40–45 minutes, until the top is golden brown and caramelized but the center is still slightly jiggly.
- Step 6: Allow the cheesecake to cool at room temperature before refrigerating for at least four hours to set completely.
Tips & Variations
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- Line the loaf pan with parchment paper extending above the edges to make removal easier.
- For extra flavor, add a tablespoon of lemon zest or a splash of liqueur to the batter.
- To achieve a deeper burnt top, you can broil the cheesecake for 1–2 minutes at the end of baking—watch carefully to prevent burning.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. It’s best served chilled but can be brought to room temperature before serving for a softer texture. If desired, reheat slices briefly in the microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pan for this cheesecake?
Yes, a round springform pan or a square baking pan can be used. Adjust the baking time slightly depending on the pan size and shape.
Why does the cheesecake need to be slightly jiggly when baked?
The slight jiggle ensures the center remains creamy and custardy rather than fully set and dense. It will firm up as it chills in the refrigerator.
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Burnt Basque Cheesecake in a Loaf Pan Recipe
- Total Time: 4 hours 60 minutes
- Yield: 6 servings 1x
Description
This Burnt Basque Cheesecake baked in a loaf pan offers a luscious, creamy texture with a beautifully caramelized top. It’s a simple yet elegant twist on the classic Basque cheesecake, perfect for those who enjoy a rich dessert with a hint of burnt flavor.
Ingredients
Cheesecake Batter
- 1 1/2 cups full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper to prevent sticking and for easy removal of the cheesecake after baking.
- Mix Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and free of lumps. This ensures a creamy texture in the final cheesecake.
- Add Eggs: Add eggs one at a time to the cream cheese mixture, mixing well after each addition. This incorporates air and creates a smooth batter.
- Combine Remaining Wet Ingredients: Stir in the heavy cream, vanilla extract, and salt until the batter is fully combined and smooth.
- Incorporate Flour: Sift the flour over the batter and gently fold it in just until mixed. Avoid overmixing to maintain a light texture.
- Pour and Bake: Pour the prepared batter into the lined loaf pan, smoothing the top. Bake in the preheated oven for 40 to 45 minutes until the top is golden brown and the center remains slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool to room temperature in the pan, then refrigerate for at least four hours to set before slicing and serving.
Notes
- Using full-fat cream cheese and heavy cream contributes to the creamy texture and rich flavor.
- Do not overbake; the center should remain slightly jiggly to ensure proper moistness.
- Line the pan thoroughly with parchment paper for easy removal and clean edges.
- Chilling the cheesecake overnight enhances the flavor and texture.
- You can experiment with adding citrus zest or a splash of liqueur for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Keywords: Burnt Basque Cheesecake, Basque cheesecake, baked cheesecake, creamy cheesecake, caramelized cheesecake
