Creamy Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

Burnt Basque Cheesecake is a rich, creamy dessert with a caramelized, deeply golden crust that adds a unique flavor. This loaf pan version makes it easy to slice and share with friends or family.

Ingredients

• 16 oz (450 g) cream cheese, softened
• 1 cup (200 g) sugar
• 3 large eggs
• 1 cup (240 ml) heavy cream

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.
2. Step 2: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy.
3. Step 3: Add the eggs one at a time, mixing well after each addition to incorporate fully.
4. Step 4: Pour in the heavy cream and mix until the batter is smooth and evenly combined.
5. Step 5: Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until the top is deeply golden brown and the center is just set but still slightly jiggly.
6. Step 6: Remove the cheesecake from the oven and let it cool completely in the pan. Chill in the refrigerator for at least 4 hours before slicing to achieve the best texture.

Tips & Variations

• Use full-fat cream cheese and heavy cream for the richest flavor and smoothest texture.
• If you prefer a less burnt crust, reduce the baking temperature slightly or cover the top loosely with foil towards the end of baking.
• Try adding a teaspoon of vanilla extract or a tablespoon of lemon zest for a subtle flavor twist.

Storage

Store the Burnt Basque Cheesecake covered in the refrigerator for up to 4 days. It tastes best chilled but can be brought to room temperature for about 15 minutes before serving. Reheating is not recommended as it may affect the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is it called Burnt Basque Cheesecake?

It gets its name from the Basque region in Spain and the intentionally caramelized, darkened crust that gives the cheesecake its distinctive burnt appearance and flavor.

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

Yes, a round cake pan works well too. Adjust the baking time accordingly, usually around 40-50 minutes depending on the size.

Creamy Burnt Basque Cheesecake in a Loaf Pan Recipe

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This Burnt Basque Cheesecake, baked in a loaf pan, is a rich and creamy dessert with a signature deeply caramelized top and a custardy interior. Originating from the Basque region of Spain, this no-crust cheesecake offers a beautifully burnt exterior that enhances its creamy, smooth texture, perfect for cheesecake lovers seeking a unique and flavorful treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Ingredients

• 500g cream cheese, softened
• 200g granulated sugar
• 3 large eggs
• 240ml heavy cream

Instructions

1. Prepare the batter: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until completely smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Finally, pour in the heavy cream and gently fold until the batter is smooth and consistent.
2. Bake the cheesecake: Preheat your oven to 210°C (410°F). Line a loaf pan with parchment paper, ensuring the paper extends above the edges for easy removal. Pour the batter into the prepared pan and bake for approximately 50-60 minutes or until the top is deeply golden brown and the center still jiggles slightly when shaken gently.
3. Cool and serve: Remove the cheesecake from the oven and allow it to cool completely in the pan at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set fully. Use the parchment paper to lift the cheesecake out of the pan, slice, and serve.

Notes

• Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
• Baking time may vary depending on your oven; a deeply browned top is key to the Basque style.
• The center of the cheesecake should remain slightly jiggly when you remove it from the oven to achieve the perfect creamy texture.
• Chilling the cheesecake overnight improves texture and flavor.
• Use a high-sided parchment paper lining to prevent batter spillage and make removal easier.

Keywords: Burnt Basque Cheesecake, Basque Cheesecake, Cream Cheese Dessert, No Crust Cheesecake, Spanish Dessert, Loaf Pan Cheesecake