Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

This indulgent Burnt Basque Cheesecake in a loaf pan offers a rich, creamy texture with a beautifully caramelized top. Perfectly balanced and easy to make, it’s a delightful twist on a classic dessert that’s sure to impress your family and friends.

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, mix the cream cheese and sugar until smooth.
3. Step 3: Add the eggs one at a time, beating well between each addition.
4. Step 4: Fold in the heavy cream, flour, and salt until just combined.
5. Step 5: Pour the batter into a greased and lined 9×5 inch loaf pan.
6. Step 6: Bake for 45 minutes, or until the top is golden brown with a slight jiggle in the center.
7. Step 7: Cool the cheesecake at room temperature before transferring to the refrigerator.
8. Step 8: Chill for at least 4 hours, preferably overnight, before serving.

Tips & Variations

• Use gluten-free flour to make this cheesecake suitable for gluten-sensitive diets.
• Room temperature ingredients blend more smoothly and produce a creamier texture.
• For extra flavor, try adding a teaspoon of vanilla extract to the batter.
• Serve with seasonal berries or swap caramel sauce for a berry coulis for a fruity twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slightly at room temperature before serving to regain its creamy texture, or enjoy it chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or cream?

For best results, full-fat cream cheese and cream are recommended to achieve the rich, smooth texture typical of a Burnt Basque Cheesecake. Lower-fat alternatives can alter the texture and flavor.

Why does the cheesecake need to have a slight jiggle when baking?

The slight jiggle indicates the center is still soft and creamy, which will set properly after chilling. Overbaking can lead to a dry texture, so it’s important to watch for this sign.

Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe

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★★★★★

4.7 from 91 reviews

This Indulgent Burnt Basque Cheesecake offers a rich, creamy texture with a caramelized, slightly burnt top that contrasts beautifully with the smooth interior. Baked in a loaf pan, this twist on the classic Basque cheesecake is easy to prepare and perfect for serving with whipped cream, fresh berries, and a drizzle of caramel sauce for an extra indulgence.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main 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)

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 hot enough to create the characteristic burnt top.
2. Mix Cream Cheese and Sugar: In a large mixing bowl, combine the room temperature cream cheese and granulated sugar. Beat until the mixture is completely smooth and creamy without lumps.
3. Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to maintain a smooth batter and incorporate air for a light texture.
4. Fold in Cream, Flour, and Salt: Gently fold heavy cream, all-purpose flour, and salt into the batter until just combined, being careful not to overmix to keep the cheesecake tender.
5. Prepare the Loaf Pan: Grease and line a 9×5 inch loaf pan with parchment paper, ensuring the batter can be easily removed after baking.
6. Pour and Bake: Pour the batter into the prepared pan and bake for about 45 minutes. The cheesecake should develop a golden brown, almost burnt top with a slight jiggle remaining in the center.
7. Cool Down: Let the cheesecake cool at room temperature to settle and make handling easier before refrigeration.
8. Chill: Transfer to the refrigerator and chill for at least 4 hours, preferably overnight to let the flavors set and the texture firm up.
9. Serve: Slice and serve topped with whipped cream, fresh berries, and a drizzle of caramel sauce for an irresistible dessert experience.

Notes

• Use full-fat cream cheese and heavy cream for the best richness and texture.
• Ensure all ingredients are at room temperature to avoid lumps and to create a smooth batter.
• The slight jiggle in the center after baking indicates the cheesecake is perfectly done; it will firm up as it chills.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Serving with fresh berries and caramel sauce elevates the dessert with complementary sweet and tart flavors.
• Letting the cheesecake chill overnight improves the texture and flavor melding.

Keywords: Basque cheesecake, burnt cheesecake, loaf pan cheesecake, creamy cheesecake, caramel drizzle, whipped cream dessert