If you’ve been hunting for a dessert that’s both impressively decadent and surprisingly straightforward, you’re going to adore this Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe. It takes the beloved Spanish classic and transforms it into a loaf pan delight that’s creamy, rich, and beautifully caramelized on the outside with a soft, almost custardy center. The charm of this cheesecake is not just in its texture but in the joy it brings with every bite—simple ingredients coming together to create a truly special treat that will have everyone asking for seconds.
Ingredients You’ll Need
This recipe thrives on a handful of fundamental ingredients, each one playing a critical role in creating the flavor and texture that make this cheesecake extraordinary. From the tangy cream cheese to the luscious heavy cream, every element contributes to that perfect balance of richness and lightness.
- 16 oz Full-Fat Cream Cheese: Using full-fat cream cheese at room temperature ensures a smooth, creamy base with the perfect tangy flavor.
- 3/4 cup Granulated Sugar: This dissolves into the mixture, adding just the right level of sweetness that complements the burnt exterior beautifully.
- 3 large Eggs: At room temperature, they help bind everything together while adding lightness to the cheesecake.
- 1 cup Heavy Cream: Adds richness and a velvety texture; lighter cream can be substituted for a less indulgent version.
- 1/4 cup All-Purpose Flour: A small amount helps give the cheesecake structure without overwhelming its delicate creaminess; gluten-free alternatives work well too.
- 1/4 teaspoon Salt: Just a touch enhances the sweetness and rounds out all the flavors perfectly.
- 1 cup Whipped Cream: For serving, adding a light, airy contrast against the dense cheesecake.
- 1 cup Fresh Berries: Bright and juicy, they bring a burst of refreshing flavor to every bite.
- 1/2 cup Caramel Sauce: To drizzle on top, introducing a deep, buttery sweetness that’s simply irresistible.
How to Make Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
Step 1: Prepare Your Ingredients
Start by bringing the cream cheese and eggs to room temperature. This step is vital because it helps everything mix evenly without lumps, ensuring your cheesecake batter is silky smooth. Also, have your sugar, flour, and salt measured and ready to go for seamless assembly.
Step 2: Mix Cream Cheese and Sugar
In a large mixing bowl, beat the full-fat cream cheese until creamy and free of lumps. Gradually add the granulated sugar while continuing to whip the mixture—this process not only sweetens but aerates it, setting the stage for an airy yet dense texture.
Step 3: Add Eggs One at a Time
Beat in the eggs individually, ensuring each is fully incorporated before adding the next. This slow process prevents curdling and maintains a smooth batter, which is key to achieving that iconic creaminess of this Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe.
Step 4: Incorporate Flour and Salt
Sift the flour and salt into the mixture. Gently fold them in with a spatula to avoid overmixing, which could toughen the final cheesecake. The flour stabilizes the cheesecake while the salt subtly enhances all the flavors.
Step 5: Add the Heavy Cream
Pour in the heavy cream and gently fold it into the batter. This adds extra richness and contributes to the smooth, luscious texture that’s the hallmark of this dessert.
Step 6: Bake in a Loaf Pan
Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper and pour in the batter, smoothing the top with a spatula. Bake for approximately 45 minutes until the top is deeply caramelized and the center jiggles slightly. The burnt top gives it the signature flavor contrast you’re after.
Step 7: Cool and Chill
Once baked, let your cheesecake cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours or overnight. Chilling helps the flavors develop and the texture to set perfectly for slicing.
How to Serve Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
Garnishes
When it’s time to serve, a generous dollop of whipped cream immediately lifts the richness of the cheesecake. Fresh berries add a sparkling contrast with their bright acidity and natural sweetness, while a drizzle of caramel sauce ties the entire experience together with a warm, buttery finish.
Side Dishes
This cheesecake is so rich and decadent that light, fresh accompaniments work best. Consider serving with a simple mixed green salad tossed with citrus vinaigrette or a small scoop of sorbet to cleanse the palate between bites.
Creative Ways to Present
For an elegant gathering, slice your Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe and plate individual pieces with a scattering of edible flowers or fresh mint leaves. You can also serve slices with a side of lightly toasted nuts for a delightful textural twist that adds another layer of enjoyment.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps beautifully in the refrigerator, tightly wrapped or stored in an airtight container. Its flavors only deepen after a day or two, making it just as delicious the next day.
Freezing
If you want to enjoy this cheesecake later, you can freeze it wrapped well in plastic wrap and foil. When you’re ready, thaw it overnight in the fridge for the best texture and flavor retention.
Reheating
This cheesecake is best served chilled, but if you prefer it slightly warmed, pop a slice in a warm (not hot) oven for 5–7 minutes. This softens the cake just a touch without compromising its signature burnt top and creamy interior.
FAQs
Can I use low-fat cream cheese for this recipe?
While possible, full-fat cream cheese is recommended because it delivers the rich texture and flavor essential to an authentic Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe. Lower-fat options might result in a less creamy and more crumbly cake.
Is it necessary to use a loaf pan instead of a traditional round pan?
The loaf pan gives this cheesecake a charming, rustic shape and makes slicing straightforward. However, you can use a traditional round Basque cheesecake pan if you prefer—it will just alter the baking time slightly.
How burnt should the top be?
The top should be deeply caramelized to achieve the characteristic bittersweet flavor that balances the creamy sweet interior. Don’t worry if it looks darker than typical cheesecakes—that’s exactly what you want!
Can I substitute the caramel sauce with something else?
Absolutely! Honey, a berry coulis, or even a drizzle of melted chocolate can beautifully complement the cheesecake. The key is to add an extra touch of sweetness and moisture to balance the burnt crust.
What’s the best way to slice this cheesecake?
Use a sharp knife dipped in hot water and wiped dry before each cut. This technique helps create clean slices and preserves the beautiful contrast between the burnt exterior and the creamy inside.
Final Thoughts
There’s just something wonderfully comforting about this Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe that invites you to slow down and savor every bite. It’s the kind of dessert that impresses effortlessly, whether you’re serving it to friends or indulging on your own. Trust me, once you try it, this cheesecake will become one of your most beloved go-to recipes. So, why not give it a whirl? Your taste buds will thank you!
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Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 60 minutes (including chilling)
- Yield: 8-8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Indulgent Burnt Basque Cheesecake is a rich, creamy dessert with a signature caramelized top, baked in a loaf pan for a perfect rustic look. It boasts a luscious texture combining cream cheese, eggs, and heavy cream, finished with a slight burnt crust that’s irresistibly delicious. Serve with whipped cream, fresh berries, and a drizzle of caramel sauce for an exquisite treat.
Ingredients
Cheesecake Batter
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake.
- Prepare Loaf Pan: Line a 9×5-inch loaf pan with parchment paper, ensuring the paper extends above the pan edges for easy removal after baking.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese until smooth. Gradually add the granulated sugar, continuing to beat until fully combined and creamy.
- Add Eggs: Add the eggs one at a time, beating well after each addition to create a smooth and homogenous batter.
- Incorporate Dry Ingredients: Sift the all-purpose flour and salt into the mixture. Gently fold them in to avoid lumps while maintaining the batter’s light texture.
- Pour in Heavy Cream: Add the heavy cream and mix gently until the batter is smooth and slightly runny. Avoid overmixing to prevent excess air incorporation.
- Pour Batter into Pan: Pour the cheesecake batter into the prepared loaf pan, smoothing the surface with a spatula for even baking.
- Bake Cheesecake: Place the loaf pan on the middle rack of the oven and bake for 40-45 minutes. The top should be deeply golden and slightly burnt, and the center should still have a slight jiggle indicating a creamy interior.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to set properly.
- Serve: Carefully lift the cheesecake out of the pan using the parchment paper. Slice into 8-8 generous pieces. Serve with dollops of whipped cream, fresh berries, and drizzle with caramel sauce for an indulgent finish.
Notes
- Room temperature ingredients help achieve a smooth batter.
- Do not overbake to maintain the creamy center.
- Use parchment paper for easy removal and clean edges.
- Gluten-free flour can be substituted as needed.
- Allow adequate chilling time for best texture and flavor development.
- Heavy cream can be substituted with a lighter cream for lower fat content but will affect richness.
