Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
This Indulgent Burnt Basque Cheesecake in a loaf pan offers a luscious, creamy texture with a signature caramelized top. Made with full-fat cream cheese and heavy cream, this no-fuss recipe is baked to perfection, yielding a slightly jiggly center and a beautifully browned crust. Served best chilled and topped with whipped cream, fresh berries, and caramel sauce, it’s a delightful dessert that balances richness and subtle sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
Scale
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
- Preparation Steps: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for the cheesecake to develop its characteristic burnt top.
- Mix Cream Cheese and Sugar: In a large mixing bowl, combine the room temperature cream cheese and granulated sugar. Beat until the mixture is smooth and free of lumps to form a creamy base.
- Add Eggs: Crack the eggs one at a time into the mixture, beating well after each addition to incorporate air and ensure a smooth batter.
- Fold in Remaining Ingredients: Gently fold in the heavy cream, all-purpose flour, and salt. Mixing carefully will help maintain the batter’s light texture while integrating the dry components evenly.
- Prepare the Pan: Grease and line a 9×5 inch loaf pan with parchment paper to prevent sticking and to give the cheesecake its shape.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the surface. Place in the oven and bake for 45 minutes, or until the top is a deep golden brown and the center has a slight jiggle when moved.
- Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature. Then transfer it to the refrigerator to chill for at least 4 hours or preferably overnight, allowing the flavors and texture to set.
- Serve: Serve slices topped with whipped cream, fresh berries, and a drizzle of caramel sauce for an indulgent finish.
Notes
- Room temperature ingredients ensure a smoother batter and better texture.
- Using a loaf pan is a unique twist that gives a rustic shape to the traditional Basque cheesecake.
- The slight jiggle in the center after baking is key; the cheesecake will firm up as it chills.
- Substitute heavy cream with lighter cream to reduce fat content, though texture may vary slightly.
- Gluten-free flour can replace all-purpose flour for those with dietary restrictions without sacrificing texture.
- For best flavor, chill the cheesecake overnight before serving.
Keywords: Burnt Basque Cheesecake, Basque cheesecake loaf pan, creamy cheesecake recipe, burnt cheesecake, easy dessert, caramel drizzle, berry topped cheesecake
