Name: Burnt Basque Cheesecake in a Loaf Pan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 1/2 cups cream cheese, softened; 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

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why make this recipe

Burnt Basque Cheesecake in a Loaf Pan is a delightful twist on the classic cheesecake. With its creamy texture and rich flavor, this cake is perfect for any occasion. The unique caramelized top adds a delicious depth of flavor that you won’t get from a traditional cheesecake. Making it in a loaf pan not only makes it easier to serve but also gives it a lovely presentation. It’s a simple yet impressive dessert that everyone will love.

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, leaving some overhang on the sides for easy removal.
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 to the bowl, mixing well after each addition.
Pour in the heavy cream, vanilla extract, and salt. Continue beating the mixture until fully incorporated and silky.
Sift in the flour and gently fold it in until just combined.
Pour the batter into the prepared loaf pan. Lightly tap the pan on the counter to release any air bubbles.
Bake the cheesecake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
Allow the cheesecake to cool at room temperature. Then, refrigerate it for at least 4 hours, or preferably overnight, before slicing.

how to serve Burnt Basque Cheesecake in a Loaf Pan

Serve the Burnt Basque Cheesecake chilled. You can slice it directly from the loaf pan, using the parchment paper to help lift it out. This cheesecake is delicious on its own, but you can also top it with fresh berries, a drizzle of honey, or a dollop of whipped cream for extra sweetness.

how to store Burnt Basque Cheesecake in a Loaf Pan

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can last for up to 2 months in the freezer.

tips to make Burnt Basque Cheesecake in a Loaf Pan

Make sure your cream cheese is fully softened for easier blending; this will help create a smooth texture.
Don’t skip the chilling time! The cheesecake tastes best after it has been refrigerated.
For a more pronounced caramel flavor on top, bake it a little longer, but watch closely to prevent burning.

variation

You can add different flavors to the cheesecake batter, such as lemon zest or chocolate. If you prefer a fruit-flavored dessert, try swirling in some fruit puree before baking.

FAQs

Can I use low-fat cream cheese?
Using low-fat cream cheese may change the texture and richness of the cheesecake. Full-fat cream cheese gives the best results.

Is it necessary to chill the cheesecake overnight?
Chilling overnight is best for achieving the perfect texture and flavor, but a minimum of 4 hours can work if you’re in a hurry.

Can I bake this cheesecake in a different pan?
Yes, you can bake this cheesecake in a round springform pan. Just adjust the baking time accordingly, as it may take longer in a larger pan.