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Burnt Basque Cheesecake in a Loaf Pan Recipe

Burnt Basque Cheesecake in a Loaf Pan Recipe
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★★★★★

4.7 from 9 reviews

This Burnt Basque Cheesecake recipe offers a rich, creamy dessert with a signature deeply caramelized top and a velvety interior. Baked in a loaf pan for a rustic, sliceable presentation, this easy-to-make cheesecake combines minimal ingredients for maximal flavor, perfect for impressing guests or enjoying a gourmet treat at home.

Ingredients

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Cheesecake Batter

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, ensuring the paper extends over the edges to allow easy removal of the cheesecake later.
  2. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is very smooth and fluffy, which helps create a creamy texture.
  3. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure the batter is well combined and smooth.
  4. Incorporate Cream and Flavors: Pour in the heavy cream, vanilla extract, and salt. Beat the mixture until it becomes fully incorporated and has a silky, homogeneous texture.
  5. Add Flour: Sift the all-purpose flour over the batter and gently fold it in until just combined, taking care not to overmix which could affect the cheesecake’s texture.
  6. Pour and Tap: Pour the batter into the prepared loaf pan. Tap the pan lightly against the countertop to release any trapped air bubbles for an even bake.
  7. Bake: Bake in the preheated oven for 40 to 45 minutes until the top is deeply golden-brown and the center still jiggles slightly when shaken; this ensures a creamy interior.
  8. Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or, ideally, overnight to set completely before slicing and serving.

Notes

  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • Room temperature eggs help the batter blend more smoothly.
  • Do not overbake; the center should remain slightly jiggly for a creamy finish.
  • Chilling overnight improves texture and flavor development.
  • The parchment paper overhang makes it easy to lift the cheesecake out of the pan without damage.

Nutrition

Keywords: Burnt Basque Cheesecake, Basque Cheesecake loaf, caramelized cheesecake, easy cheesecake recipe, Spanish dessert

Find it online: https://dailysimplerecipe.com/burnt-basque-cheesecake-in-a-loaf-pan-recipe/