Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

Indulge in the rich and creamy delight of a Burnt Basque Cheesecake, perfectly baked in a loaf pan. This decadent dessert features a caramelized top and a silky interior, making it an irresistible treat for any occasion.

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 and creamy.
3. Step 3: Add the eggs one at a time, mixing well after each addition to fully incorporate.
4. Step 4: Gently fold in the heavy cream, flour, and salt until just combined, avoiding overmixing.
5. Step 5: Pour the batter into a greased and parchment-lined 9×5 inch loaf pan, smoothing the top.
6. Step 6: Bake for about 45 minutes, or until the top is deeply golden brown and the center has a slight jiggle when shaken.
7. Step 7: Allow the cheesecake to cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.
8. Step 8: Serve chilled with whipped cream, fresh berries, and a drizzle of caramel sauce for an extra touch of indulgence.

Tips & Variations

• Use full-fat cream cheese and room temperature ingredients for the smoothest texture.
• Try using gluten-free flour to accommodate dietary needs without compromising taste.
• For a lighter dessert, substitute heavy cream with half-and-half or a lighter cream option.
• Add a splash of vanilla extract or a pinch of cinnamon to the batter for subtle flavor variations.
• If you don’t have a loaf pan, a round cake pan can be used but adjust the baking time accordingly.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake actually benefits from chilling overnight as it allows the flavors to meld and the texture to set perfectly.

Why is the top burnt or dark on this cheesecake?

The signature burnt or deeply caramelized top is intentional and part of the unique flavor profile of a Basque cheesecake. It adds a subtle bitterness that balances the creamy sweetness inside.

Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe

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★★★★★

4.4 from 96 reviews

This Indulgent Burnt Basque Cheesecake offers a rich and creamy texture with a caramelized, slightly burnt top that complements its smooth interior. Baked in a convenient loaf pan, it’s perfect for slicing and serving with whipped cream, fresh berries, and a drizzle of caramel sauce, making it a decadent dessert that’s sure to impress.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (including chilling time)
• 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
• 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. Preparation Steps: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for baking the cheesecake to achieve the classic burnt Basque crust.
2. Mix Cream Cheese and Sugar: In a large mixing bowl, blend the full-fat cream cheese and granulated sugar together until the mixture is completely smooth, eliminating any lumps.
3. Add Eggs Gradually: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter and proper texture.
4. Fold in Cream, Flour, and Salt: Gently fold the heavy cream, all-purpose flour, and salt into the egg mixture to combine evenly without overmixing.
5. Prepare the Loaf Pan: Grease and line a 9×5 inch loaf pan with parchment paper to prevent sticking and facilitate easy removal.
6. Pour and Bake: Pour the batter into the prepared loaf pan and bake for 45 minutes or until the top turns golden brown with a slight jiggle remaining in the center, signaling perfect doneness.
7. Cool and Chill: Let the cheesecake cool at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight, to set and enhance the flavors.
8. Serve: Before serving, top the cheesecake slices with whipped cream, fresh berries, and a drizzle of caramel sauce for an indulgent finish.

Notes

• Ensure all dairy ingredients are at room temperature to prevent lumps and ensure a smooth batter.
• Do not overbake; the slight jiggle in the center indicates the cheesecake will be creamy after cooling.
• Gluten-free flour alternatives can be used for those with dietary restrictions.
• For lighter calories, substitute heavy cream with lighter cream or half-and-half.
• Chilling overnight improves texture and flavor development.

Keywords: Burnt Basque Cheesecake, Basque Cheesecake, Burnt Cheesecake, Loaf Pan Cheesecake, Cream Cheese Dessert, Caramel Drizzle Cheesecake