Why make this recipe
Burnt Basque Cheesecake in a Loaf Pan is a unique twist on traditional cheesecake. This dessert features a rich and creamy filling with a stunning caramelized top. It’s simple to make and always impresses guests. Plus, the loaf pan makes it easier to serve and store. If you love decadent desserts that are surprisingly easy to create, this recipe is for you!
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:
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the sides for easy removal later.
- In a large mixing bowl, beat the cream cheese and sugar together until very smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt. Beat until everything is fully mixed and silky.
- Sift in the flour and gently fold until just combined.
- Pour the batter into the prepared loaf pan. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
- 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 in a Loaf Pan
You can serve the cheesecake by slicing it into thick pieces. It’s great on its own, but you can also add a dollop of whipped cream or fresh berries on top for extra flavor. If you like, a drizzle of caramel or chocolate sauce can make it even more delicious!
How to store Burnt Basque Cheesecake in a Loaf Pan
Store any leftover cheesecake in the refrigerator. Keep it in the loaf pan covered with plastic wrap or foil to prevent it from drying out. It should stay fresh for up to five days. You can also freeze the cheesecake for longer storage. Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months.
Tips to make Burnt Basque Cheesecake in a Loaf Pan
- Make sure your cream cheese is softened before starting. This helps to create a smooth batter.
- Don’t skip the chilling time! It helps to set the cheesecake and enhances its flavor.
- Feel free to experiment with flavorings, like lemon or almond extract, to customize it to your taste.
Variation
For a chocolate version, you can add 1/2 cup of cocoa powder to the batter for a rich, chocolatey twist. You can also fold in chocolate chips for extra texture!
FAQs
Can I use a different size pan?
Yes, you can use a different size pan, but the baking time may change. Just keep an eye on it while it bakes.
What if I don’t have heavy cream?
You can substitute heavy cream with a mixture of milk and butter, but the texture may not be as rich. Use 1/4 cup of melted butter with 1/2 cup of milk for a similar effect.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. It tastes even better after it has been refrigerated overnight.
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Burnt Basque Cheesecake
Ingredients
Cheesecake Filling
- 1.5 cups cream cheese, softened (full-fat) Ensure cream cheese is softened for a smooth batter.
- 0.5 cups granulated sugar
- 2 large eggs, room temperature
- 0.75 cups heavy cream Substitute with milk and butter if needed.
- 0.5 teaspoon vanilla extract Feel free to experiment with other flavorings.
- 0.125 teaspoon salt
- 1 tablespoon all-purpose flour Sift before folding into the mixture.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the sides for easy removal.
- In a large mixing bowl, beat the cream cheese and sugar together until very smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt. Beat until everything is fully mixed and silky.
- Sift in the flour and gently fold until just combined.
- Pour the batter into the prepared loaf pan. Tap the pan 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.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
