Burnt Basque Cheesecake in a Loaf Pan Recipe
If you’re looking for a dessert that is equal parts rustic and show-stopping, let me introduce you to Burnt Basque Cheesecake in a Loaf Pan! This is the cheesecake loved by pastry chefs and home bakers alike for its caramelized, almost scorched top and lusciously creamy center. Baked in a loaf pan, it’s perfect for sharing (or not!), beautifully crackly and golden on the outside, with a custardy, velvety interior that melts in your mouth. Get ready to fall in love with every bite—this cheesecake is a game-changer for any gathering or solo treat!
Ingredients You’ll Need
What makes Burnt Basque Cheesecake in a Loaf Pan so special is how it transforms just a handful of everyday ingredients into something truly surprising and spectacular. Each component plays its part—don’t skip or substitute if you want the classic flavor and texture!
- Cream cheese (1 1/2 cups, softened, full-fat): The star! Its rich, tangy creaminess forms the backbone of this cheesecake.
- Granulated sugar (1/2 cup): Sweetens and helps achieve that iconic caramelized top.
- Large eggs (2, room temperature): Bind the batter together and add luxurious texture—room temp eggs blend in seamlessly.
- Heavy cream (3/4 cup): Makes the cheesecake impossibly silky and light despite its rich flavor.
- Vanilla extract (1/2 teaspoon): Brings warmth and depth, enhancing all the other flavors.
- Salt (1/8 teaspoon): Just a pinch, but this is what really balances and amplifies every sweet and tangy note.
- All-purpose flour (1 tablespoon): Helps stabilize the cheesecake so it holds together while staying perfectly tender.
How to Make Burnt Basque Cheesecake in a Loaf Pan
Step 1: Prep Your Pan and Oven
Get started by preheating your oven to 400°F (200°C). Line your loaf pan with parchment paper, leaving plenty of overhang on the sides so you can lift the cheesecake out easily later. This step saves you from sticking and makes for dramatic, rustic edges.
Step 2: Cream Together the Cheese and Sugar
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth, fluffy, and no lumps remain. This is key to that ultra-silky texture you crave in a Burnt Basque Cheesecake in a Loaf Pan.
Step 3: Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition. This allows them to blend smoothly and creates that wonderful custardy foundation. Don’t rush it—take the time to mix each egg in thoroughly!
Step 4: Mix in Wet Ingredients
Pour the heavy cream, vanilla extract, and salt into your bowl. Beat everything together until the mixture is beautifully smooth and glossy. This is where you’ll see the batter turn into a satin-like dream.
Step 5: Fold in the Flour
Sift the all-purpose flour right into the bowl. Gently fold it into the batter with a spatula—just until combined. Overmixing will toughen the cake, so go easy and stop as soon as you can’t see flour anymore.
Step 6: Fill the Loaf Pan
Pour your cheesecake batter into the lined loaf pan. Give it a gentle tap on the counter to pop any air bubbles hiding inside. This tiny step keeps the texture delightfully dense and creamy.
Step 7: Bake to Burnished Perfection
Slide the pan onto the middle rack and bake for 40 to 45 minutes. You’ll know it’s ready when the top is burnished, deep golden brown with some darker (but not black!) spots, and the center still has a lively jiggle. That’s the essence of a Burnt Basque Cheesecake in a Loaf Pan!
Step 8: Cool and Chill
Let your cheesecake cool completely at room temperature right in the pan. Then, refrigerate it for at least 4 hours (overnight is truly best). The flavors settle, the texture firms up, and slicing becomes a breeze!
How to Serve Burnt Basque Cheesecake in a Loaf Pan
Garnishes
Simplicity wins here! A dusting of powdered sugar, a handful of fresh berries, or a drizzle of honey are all lovely ways to crown that stunning, caramelized top. You can also add a dollop of softly whipped cream for extra indulgence—just keep it light so the cheesecake itself shines.
Side Dishes
Serve slices alongside juicy fruit compote or roasted stone fruit for a sweet and tangy contrast. If you want something even simpler, a cold glass of dessert wine or coffee makes an unexpectedly perfect pairing with Burnt Basque Cheesecake in a Loaf Pan.
Creative Ways to Present
For a fun twist, cut the cheesecake into bars instead of classic slices and serve on a wooden board with fruit, chocolate shards, and nuts for a modern dessert spread. You can even layer chunks with whipped cream and berries in glasses to make elegant cheesecake parfaits!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Burnt Basque Cheesecake in a Loaf Pan tightly with plastic wrap or transfer to an airtight container. It will keep beautifully in the refrigerator for up to four days, making it a fantastic make-ahead treat.
Freezing
If you have extra or want to prep ahead, slice the cheesecake and wrap each piece individually in plastic wrap and foil. Store in the freezer for up to a month. Thaw overnight in the fridge when the craving strikes!
Reheating
This cheesecake is best enjoyed chilled or at cool room temperature. But if you prefer a slightly warmer bite, let your slice sit out for 20–30 minutes. Avoid microwaving as it can make the texture less creamy and more custardy.
FAQs
Can I use low-fat cream cheese for this recipe?
For that signature creamy texture and rich depth, full-fat cream cheese is truly the best choice. Low-fat versions tend to make the cheesecake less velvety and can affect the flavor. If you must substitute, be prepared for a slightly different result.
Why does the top need to be so dark?
The dramatic, caramelized top is what sets Burnt Basque Cheesecake in a Loaf Pan apart! It adds bittersweet complexity and gives this cheesecake its unmistakable look and flavor. Don’t worry about it being “burnt”—that’s the magic!
Can I double the recipe for a bigger pan?
Absolutely! You can double the ingredients and bake in a standard 8 or 9-inch round springform pan. Just know it may need additional baking time and won’t have that classic loaf shape.
Is it okay to skip the flour?
The small amount of flour helps the cheesecake set properly, but if you’re gluten free, swap in a gluten-free all-purpose blend. Omitting it entirely can make the cake more fragile, but it will still be delicious.
Can I make Burnt Basque Cheesecake in a Loaf Pan ahead of time?
Yes, in fact it’s even better made a day in advance! Make it, chill it overnight, and all the flavors and textures will be at their prime when you’re ready to slice and serve.
Final Thoughts
I can’t wait for you to try Burnt Basque Cheesecake in a Loaf Pan—there’s something undeniably special about its creamy, deep-flavored magic and those rustic, caramelized edges. If cheesecake is your thing (or even if it usually isn’t!), this version could become your new favorite. Don’t be shy, bake it soon and share it with someone you love—or just treat yourself to something extraordinary!
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Burnt Basque Cheesecake in a Loaf Pan Recipe
- Total Time: 5 hours
- Yield: 1 loaf pan cheesecake 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of this Burnt Basque Cheesecake made conveniently in a loaf pan. With its caramelized top and velvety texture, this dessert is a showstopper.
Ingredients
Cheesecake:
- 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
- Preheat and Prep: Preheat oven to 400°F (200°C) and line a loaf pan with parchment paper.
- Prepare Cheesecake Batter: In a bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, then mix in cream, vanilla, and salt. Sift in flour and fold gently.
- Bake: Pour batter into the pan, tap to release air bubbles, and bake for 40-45 minutes until golden with a slight jiggle in the center.
- Cool and Chill: Cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
- For a deeper flavor, you can add a splash of rum or a hint of citrus zest.
- This cheesecake is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 240mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Keywords: Burnt Basque Cheesecake, Cheesecake Recipe, Loaf Pan Cheesecake
