Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

Burnt Basque Cheesecake is known for its creamy texture and caramelized, slightly burnt top that adds a unique flavor. This loaf pan version is perfect for slicing and sharing, offering the same rich, silky experience with a rustic edge.

Ingredients

• 1 1/2 cups cream cheese, softened (full-fat)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving some overhang to make removing the cheesecake easier.
2. Step 2: In a large bowl, beat the cream cheese and sugar together until the mixture is very smooth and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them.
4. Step 4: Pour in the heavy cream, vanilla extract, and salt, then beat until the mixture is silky and combined.
5. Step 5: Sift the flour over the mixture and gently fold it in until just combined, being careful 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 40–45 minutes, until the top is deeply golden brown and the center still jiggles slightly when you gently shake the pan.
8. Step 8: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or preferably overnight before slicing and serving.

Tips & Variations

• Use full-fat cream cheese and heavy cream for the best texture and flavor.
• Allow the cheesecake to cool completely before refrigerating to prevent condensation and sogginess.
• Try adding a splash of lemon zest or a teaspoon of espresso powder for a subtle twist.
• For a nutty crunch, sprinkle toasted almonds on top after baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices briefly in the microwave if you prefer it slightly warm, but it’s also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does the cheesecake have a burnt top?

The burnt or deeply caramelized top is intentional and gives this cheesecake its signature flavor and rustic appearance. It develops from baking at a high temperature.

Can I use a round pan instead of a loaf pan?

Yes, a round pan will work well. Baking times may vary slightly, so keep an eye on the cheesecake’s color and jiggle to avoid overbaking.

Burnt Basque Cheesecake in a Loaf Pan Recipe

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4.5 from 106 reviews

This Burnt Basque Cheesecake baked in a loaf pan offers a rustic, deeply caramelized crust with a creamy, custardy center. The recipe uses simple ingredients and results in a rich, velvety dessert with a slightly smoky flavor from the burnt top, perfect for cheesecake lovers seeking a unique and elegant twist.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Cheesecake Ingredients

• 1 1/2 cups cream cheese, softened (full-fat)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving some overhang to make it easy to lift the cheesecake out after baking.
2. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is very smooth and fluffy, ensuring no lumps remain.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them and maintain a smooth batter.
4. Incorporate Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and salt. Beat the mixture until it becomes silky and well combined.
5. Add Flour: Sift the all-purpose flour over the batter and gently fold it in just until combined, careful not to overmix to keep the batter light.
6. Prepare for Baking: Pour the batter into the lined loaf pan. Tap the pan lightly on the countertop to release any trapped air bubbles.
7. Bake: Bake for 40 to 45 minutes until the top is deeply golden brown with a burnt appearance and the center still jiggles slightly when shaken.
8. Cool and Chill: Allow the cheesecake to cool at room temperature completely. Then refrigerate for at least 4 hours, but preferably overnight, to set properly before serving.

Notes

• Using full-fat cream cheese and heavy cream ensures a rich and creamy texture.
• Be careful not to overbake; the cheesecake should have a slightly jiggly center when done.
• Allowing the cheesecake to chill overnight improves flavor and texture.
• Line the pan with parchment paper with overhang to easily lift out the cheesecake after baking.
• The burnt top provides the signature flavor; do not remove or cover it.

Keywords: Burnt Basque Cheesecake, Basque cheesecake, burnt cheesecake, loaf pan cheesecake, creamy cheesecake, Spanish dessert