Burnt Basque Cheesecake in a Loaf Pan

Why You’ll Love This Recipe

Burnt Basque Cheesecake is known for its unique flavor and texture – a rich, creamy center surrounded by a deep golden-brown, almost burnt crust. It’s the perfect balance between a traditional cheesecake and a caramelized custard. The loaf pan version of this dessert gives you a more compact and manageable portion, but it doesn’t sacrifice any of the indulgence. Plus, the ingredients are simple, making it an easy yet impressive dessert to whip up.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pan: Preheat your oven to 400°F (200°C). Line a loaf pan (approximately 8×4 inches) with parchment paper, ensuring it’s big enough to hang over the sides so you can easily lift the cheesecake out later.
2. Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. You can use an electric mixer or whisk by hand.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated into the batter.
4. Incorporate the Cream and Vanilla: Add the heavy cream, vanilla extract, and salt to the mixture. Continue mixing until everything is smooth and fully combined.
5. Add the Flour: Sift the all-purpose flour over the mixture and fold it in gently with a spatula until fully incorporated. This will help stabilize the cheesecake’s texture and prevent any lumps.
6. Bake the Cheesecake: Pour the cheesecake batter into the prepared loaf pan. Place the pan in the preheated oven and bake for 45-50 minutes. The top should become deeply golden-brown (almost burnt) while the center remains soft and jiggly.
7. Cool the Cheesecake: Once the cheesecake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully lift it out of the pan using the parchment paper and let it cool completely on a wire rack.
8. Chill and Serve: Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, or overnight, for the best flavor and texture. Once chilled, slice and enjoy!

Servings and Timing

• Servings: 6-8
• Total Time: 1 hour (plus chilling time)

Variations

1. Flavored Cheesecake: Add a few teaspoons of citrus zest (such as lemon or orange) to the batter for a zesty twist.
2. Toppings: Serve the cheesecake with fresh berries, whipped cream, or a drizzle of caramel sauce for extra flair.
3. Gluten-Free: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
4. Chocolate Twist: Incorporate melted chocolate or cocoa powder into the batter for a chocolatey take on the burnt Basque cheesecake.

Storage/Reheating

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
• Reheating: This cheesecake is best enjoyed chilled, so there’s no need to reheat. Just slice and serve directly from the fridge.

FAQs

Can I make this cheesecake in a round pan instead of a loaf pan?

Yes, you can use a round cake pan, but adjust the baking time as it may require more or less time depending on the size and depth of the pan.

Can I make this cheesecake without a stand mixer?

Absolutely! A hand mixer or even a whisk can be used to make this cheesecake, though a mixer may make it easier to achieve a smooth batter.

Why does the top of the cheesecake burn?

The top of a Burnt Basque Cheesecake is intentionally overbaked to create that deep golden-brown color, which adds a distinct caramelized flavor to the cheesecake. It’s part of what makes the dessert so unique.

Can I make this cheesecake ahead of time?

Yes! The cheesecake needs to be chilled for at least 4 hours (or overnight) to set properly, so it’s perfect for preparing in advance.

Can I freeze Burnt Basque Cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing it. To thaw, simply place it in the fridge for several hours or overnight.

Can I add fruit to the batter?

While you can experiment by adding fruit like berries to the batter, it’s better to add fresh fruit as a topping after baking to maintain the cheesecake’s smooth texture.

What should the texture of the cheesecake be like?

The Burnt Basque Cheesecake should have a creamy, custard-like texture in the center with a slightly firmer, caramelized top. It should be smooth and rich, not overly firm or dense.

Can I use light cream cheese or low-fat ingredients?

While you can substitute with lower-fat versions, the result might not be as rich and creamy. Full-fat ingredients are recommended for the best texture and flavor.

How do I know when the cheesecake is done?

The top should be dark and nearly burnt, while the center should still jiggle slightly when you shake the pan. This indicates that the cheesecake has a creamy, custard-like texture.

Can I add flavors like cinnamon or nutmeg?

Yes, adding a pinch of cinnamon or nutmeg can give your Burnt Basque Cheesecake a warm, spiced flavor that complements the rich custard base.

Conclusion

Burnt Basque Cheesecake in a loaf pan is the perfect way to enjoy this decadent, creamy dessert with a unique, caramelized top. It’s simple to make, with minimal ingredients, and the loaf pan version makes it easy to serve in manageable portions. Whether you’re serving it at a dinner party or enjoying it as a sweet treat after a meal, this cheesecake is guaranteed to impress with its rich flavor and stunning appearance.

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