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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/burnt-basque-cheesecake-in-a-loaf-pan-recipe/