Description
Burnt Basque Cheesecake in a Loaf Pan is a rustic twist on the classic Spanish dessert, featuring a deeply caramelized, almost burnt top and a creamy, custard-like interior. Baked at high heat in a loaf pan, this recipe delivers a denser, richer cheesecake that’s easy to slice and perfect for both novice and experienced bakers. Its simple ingredients and unique texture combine to create an indulgent yet approachable dessert ideal for any occasion.
Ingredients
Scale
Cheesecake Batter
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/4 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Pan Preparation
- Butter or parchment paper for greasing and lining the loaf pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Grease a loaf pan with butter or line it generously with parchment paper, ensuring an overhang on all sides to help remove the cheesecake easily after baking.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until completely smooth to create a creamy base for your batter.
- Add Sugar and Eggs: Gradually beat in the granulated sugar until fluffy. Add eggs one at a time, ensuring each is fully incorporated before adding the next, which helps to maintain the batter’s smoothness.
- Incorporate Flavorings and Cream: Mix in the vanilla extract and salt. Then slowly pour in the heavy cream while continuing to beat the mixture, which adds richness and moisture.
- Add Flour: Sift the all-purpose flour over the batter and fold or mix gently until just combined. Avoid overmixing to prevent adding too much air which can affect texture.
- Pour Batter and Prepare for Baking: Pour the batter into the prepared loaf pan and gently tap it on the counter to release any trapped air bubbles, helping to ensure an even texture.
- Bake the Cheesecake: Bake in the preheated oven for 45-50 minutes until the top turns deeply caramelized and dark brown, resembling a burnt crust, and the center still jiggles slightly when shaken, indicating a creamy interior.
- Cool and Chill: Remove cheesecake from oven, let it cool completely in the pan. Then cover and refrigerate for at least 4 hours or overnight to allow it to set and flavors to develop fully.
Notes
- Use room temperature ingredients (cream cheese, eggs, heavy cream) for a smooth batter without lumps.
- Do not overmix the batter to avoid incorporating excess air which can change the cheesecake’s texture.
- Line the loaf pan generously with parchment paper with overhangs for easy removal and a rustic look.
- The center should jiggle slightly when done baking to ensure a creamy custard texture.
- Chill the cheesecake thoroughly before slicing to achieve clean cuts and better flavor.
- Serve with fresh berries, whipped cream, or a drizzle of honey or caramel for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Keywords: Burnt Basque Cheesecake, Loaf Pan Cheesecake, Rustic Cheesecake, Spanish Dessert, Basque Country, Cream Cheese Dessert, High Heat Cheesecake, Caramelized Cheesecake
