Burnt Basque Cheesecake in a Loaf Pan Recipe

Introduction

Burnt Basque cheesecake is a rich, creamy dessert with a deeply caramelized top that adds a unique smoky flavor. This version, baked in a loaf pan, creates thick, luscious slices perfect for any occasion.

Ingredients

• 16 oz Full-Fat Cream Cheese, room temperature
• ¾ cup Granulated Sugar
• 3 large Eggs, room temperature
• 1 cup Heavy Cream
• ¼ cup All-Purpose Flour
• ¼ teaspoon Salt
• 1 cup Whipped Cream (for serving)
• 1 cup Fresh Berries (for serving)
• ½ cup Caramel Sauce (for drizzling)

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a 9×5 inch loaf pan with crumpled parchment paper, leaving plenty of overhang for easy lifting later.
2. Step 2: In a large bowl, beat the room temperature cream cheese and granulated sugar with an electric mixer until smooth and free of lumps, about 3-5 minutes. Scrape the bowl often for even mixing.
3. Step 3: Add the eggs one at a time on low speed, mixing just until combined after each addition. Slowly pour in the heavy cream and mix gently until combined, being careful not to overmix to avoid incorporating excess air.
4. Step 4: Sift the flour and add the salt, then gently fold into the batter until evenly mixed. For an extra smooth texture, strain the batter through a fine-mesh sieve directly into the prepared loaf pan.
5. Step 5: Bake for 45-60 minutes. The top should be deeply caramelized and nearly blackened, the edges set, but the center (about 2-3 inches) should remain very jiggly and molten.
6. Step 6: Remove from the oven and cool in the pan on a wire rack for 1-2 hours. The center will naturally deflate during this time.
7. Step 7: Using the parchment overhang, lift the cheesecake from the pan and transfer to a plate. Refrigerate loosely covered for at least 6 hours or overnight to set fully.
8. Step 8: Remove the parchment carefully, and slice the chilled cheesecake with a warm, sharp knife. Serve plain or topped with fresh berries, whipped cream, and a drizzle of caramel sauce. Store leftovers refrigerated for 3-4 days.

Tips & Variations

• For a flavor boost, try adding a teaspoon of vanilla extract to the batter before baking.
• Use a fine-mesh sieve to strain the batter to achieve a silky smooth texture.
• Fresh berries and caramel sauce add contrast to the rich, creamy cheesecake but feel free to serve it simply for a classic taste.

Storage

Store leftover cheesecake covered loosely in the refrigerator for up to 3-4 days. Reheat slices briefly at room temperature or enjoy them cold. Avoid freezing as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is the center of the cheesecake still jiggly after baking?

The center should remain jiggly as this ensures a creamy, custard-like texture once chilled. It will set further during refrigeration.

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

Yes, a round cake pan or springform pan can be used, but baking times may vary. The loaf pan helps create thick slices with a distinctive burnt top.

Burnt Basque Cheesecake in a Loaf Pan Recipe

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This Burnt Basque Cheesecake recipe offers a rich and creamy dessert with a signature deeply caramelized, almost blackened top and molten center. Baked in a loaf pan for a unique shape and texture, it is served chilled with optional toppings like whipped cream, fresh berries, and caramel sauce for added sweetness and freshness.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 7 hours 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Basque, Spanish

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 16 oz Full-Fat Cream Cheese, room temperature
• ¾ cup Granulated Sugar
• 3 large Eggs, room temperature
• 1 cup Heavy Cream
• ¼ cup All-Purpose Flour
• ¼ teaspoon Salt

For Serving

• 1 cup Whipped Cream
• 1 cup Fresh Berries
• ½ cup Caramel Sauce

Instructions

1. Prepare Pan and Preheat Oven: Preheat your oven to 425°F (220°C). Line a 9×5 inch loaf pan with crumpled parchment paper, ensuring there is ample overhang to facilitate lifting the cheesecake out after baking.
2. Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese and granulated sugar using an electric mixer. Continue mixing for 3-5 minutes until the mixture is smooth and free of lumps, scraping down the sides of the bowl frequently for even blending.
3. Incorporate Eggs and Cream: Add the eggs one at a time to the cream cheese mixture on low speed, mixing each egg just until combined before adding the next. Gradually add the heavy cream and mix gently until just combined. Be mindful not to overmix to avoid incorporating excess air that can affect texture.
4. Add Flour and Salt: Sift the all-purpose flour and add the salt, then gently fold them into the batter until combined evenly. For a perfectly smooth batter, strain the mixture through a fine-mesh sieve directly into the prepared loaf pan.
5. Bake Cheesecake: Place the loaf pan in the oven and bake for 45 to 60 minutes until the top is deeply caramelized and almost blackened. The edges should be set firmly while the center remains very jiggly and molten, approximately 2-3 inches across.
6. Initial Cooling: Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for 1 to 2 hours. During this time, the center will naturally deflate as it cools.
7. Refrigerate: Use the parchment paper overhang to carefully lift the cheesecake out of the pan and transfer it to a serving plate. Refrigerate the cheesecake, loosely covered, for at least 6 hours, ideally overnight, to allow it to set properly.
8. Serve and Store: Once the cheesecake is thoroughly chilled, remove the parchment lining. Slice it with a warm, sharp knife for clean cuts. Serve the cheesecake plain or accompanied by fresh berries, whipped cream, and caramel sauce. Store any leftovers in the refrigerator for up to 3-4 days.

Notes

• Using room temperature ingredients helps achieve a smooth batter with no lumps.
• Crumpling the parchment before lining the pan helps it cling to the sides and makes removal of the cheesecake easier.
• The burnt top is a trademark characteristic; don’t worry if it looks almost black.
• Straining the batter removes any remaining lumps, resulting in a silkier cheesecake texture.
• Allowing the cheesecake to chill thoroughly enhances its flavor and texture, so avoid skipping the refrigeration step.
• For clean slices, warm your knife under hot water and wipe it dry before cutting.
• Leftover cheesecake can be stored refrigerated but is best enjoyed within four days.

Keywords: burnt Basque cheesecake, loaf pan cheesecake, caramelized cheesecake, creamy dessert, Basque burnt cheesecake recipe