Why Make This Recipe

Burnt Basque Cheesecake is a delightful dessert that combines a rich, creamy filling with a slightly charred top. Making it in a loaf pan is a great way to achieve that classic look while keeping serving sizes easy and manageable. This cheesecake is not only delicious but also a fun twist on traditional cheesecakes. Its unique flavor profile and beautiful appearance make it a perfect treat for special occasions or a sweet ending to any meal.

How to Make Burnt Basque Cheesecake in a Loaf Pan

Ingredients:

• 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

Directions:

1. Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal later.
2. In a large mixing bowl, beat the cream cheese and sugar together until the mixture is very smooth and fluffy.
3. Add the eggs one at a time, mixing well after each addition to ensure everything is well combined.
4. Pour in the heavy cream, vanilla extract, and salt. Mix until the batter is fully incorporated and silky.
5. Sift in the flour and gently fold it into the mixture until just combined. Be careful not to overmix.
6. Pour the batter into the prepared loaf pan and tap it lightly on the counter to release any air bubbles.
7. Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
8. Once done, allow the cheesecake to cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, before slicing.

How to Serve Burnt Basque Cheesecake

To serve Burnt Basque Cheesecake, simply slice it into pieces while it’s cold from the fridge. The rich, creamy texture pairs beautifully with fresh fruits, whipped cream, or a drizzle of caramel sauce. You can also dust powdered sugar on top for a simple yet elegant finish. Enjoy it with a cup of coffee or tea!

How to Store Burnt Basque Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It can last for about 4 to 5 days, allowing you to enjoy its deliciousness over several days. If you want to freeze the cheesecake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To enjoy again, simply thaw it in the refrigerator overnight.

Tips to Make Burnt Basque Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing.
• Don’t skip the refrigeration step! Allowing the cheesecake to chill enhances its flavor and texture.
• If you prefer a darker top, you can bake it a bit longer, but be careful not to burn it too much.
• Use a kitchen scale for precise measurements, especially for the cream cheese and sugar.

Variation

You can add a hint of citrus by including lemon or orange zest into the batter for a refreshing twist. Additionally, incorporating chocolate into the cheesecake can create a decadent chocolate version.

FAQs

1. 
   

   Can I use low-fat cream cheese?
   Yes, you can use low-fat cream cheese, but the texture and richness may differ slightly.

   
   
2. 
   

   Can I bake this in a round pan instead?
   Yes, a round pan works well too. Just adjust the baking time as needed; it may need a little less or more time than the loaf pan.

   
   
3. 
   

   Why does the top crack?
   Surface cracking is normal in Burnt Basque Cheesecake. It adds to the rustic charm and doesn’t affect the taste! If it bothers you, simply cover it lightly with whipped cream or fruit when serving.

   
   

Burnt Basque Cheesecake

A rich and creamy cheesecake with a slightly charred top, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine European, Spanish

Servings 8 slices

Calories 370 kcal

Ingredients

  

Cheesecake Batter

• 1.5 cups cream cheese, softened (full-fat) Make sure cream cheese is at room temperature.
• 0.5 cups granulated sugar Use a kitchen scale for precise measurements.
• 2 large eggs, room temperature Ensure eggs are at room temperature.
• 0.75 cups heavy cream
• 0.5 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour Sift in gently to avoid overmixing.

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal later.
• In a large mixing bowl, beat the cream cheese and sugar together until the mixture is very smooth and fluffy.
• Add the eggs one at a time, mixing well after each addition to ensure everything is well combined.
• Pour in the heavy cream, vanilla extract, and salt. Mix until the batter is fully incorporated and silky.
• Sift in the flour and gently fold it into the mixture until just combined. Be careful not to overmix.
• Pour the batter into the prepared loaf pan and tap it lightly on the counter to release any air bubbles.

Baking

• Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
• Once done, allow the cheesecake to cool to room temperature.
• Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Store leftover cheesecake in an airtight container in the refrigerator for 4 to 5 days. To freeze, wrap tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Keyword Burnt Basque Cheesecake, cheesecake, Dessert Recipe, Rich dessert, Special Occasion Dessert

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