Name: Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 10 min
Cook time: PT-487888H29M12S
Total time: PT-487888H29M12S
Cuisine: Spanish
Ingredients: 1 ½ cups cream cheese, softened (full-fat); ½ cup granulated sugar; 2 large eggs, room temperature; ¾ cup heavy cream; ½ teaspoon vanilla extract; ⅛ teaspoon salt; 1 tablespoon all-purpose flour

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This Burnt Basque Cheesecake is an indulgent, creamy, and slightly caramelized dessert that is sure to impress. Unlike traditional cheesecakes, the top of this Basque-style version is intentionally burnt, creating a delicious contrast to the silky smooth, rich filling inside. Made in a loaf pan, it’s a perfectly portioned, easy-to-make treat that’s ideal for any occasion.

Why You’ll Love This Recipe

This Burnt Basque Cheesecake is a showstopper, with its deep golden-brown crust and creamy, luscious center. The burnt top gives it a unique flavor, while the interior remains incredibly smooth and rich. With just a handful of ingredients, you’ll be able to create a sophisticated dessert that’s both simple and incredibly delicious. Plus, baking it in a loaf pan makes it a convenient, perfectly sized cheesecake for smaller gatherings.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pan:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Loaf Pan: Line a loaf pan with parchment paper, leaving some overhang so that you can easily lift the cheesecake out later.

Make the Cheesecake Batter:

Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until very smooth and fluffy.
Add the Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Add the Cream and Flavorings: Pour in the heavy cream, vanilla extract, and salt. Continue beating until the mixture is fully combined and silky smooth.
Incorporate the Flour: Sift in the all-purpose flour, and fold gently until just combined. Be careful not to overmix.

Bake the Cheesecake:

Pour the Batter: Pour the cheesecake batter into the prepared loaf pan, tapping the pan gently on the counter to release any air bubbles.
Bake: Place the pan in the preheated oven and bake for 40–45 minutes, or until the top is deeply golden brown and the center still jiggles slightly when gently shaken.

Cool and Set:

Cool to Room Temperature: Allow the cheesecake to cool to room temperature in the pan.
Chill: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to set properly.

Serve:

Slice and Enjoy: Once chilled, lift the cheesecake out of the loaf pan using the parchment paper overhang. Slice into pieces and serve chilled.

Servings and Timing

Servings: This recipe makes about 6-8 slices, depending on how thick you slice it.
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 4+ hours (including chilling time)

Variations

Add Flavor: You can infuse the cheesecake with other flavors such as lemon zest, orange zest, or a hint of cinnamon for a unique twist.
Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or almond flour.
Topping Ideas: While Basque cheesecake is often served plain, you can top it with a fresh fruit compote, caramel drizzle, or a dusting of powdered sugar for extra flair.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: This cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Reheating: This cheesecake is best enjoyed chilled and does not require reheating.

FAQs

Can I use a different pan instead of a loaf pan?

Yes, you can use a round cake pan or an 8-inch springform pan instead. Just be sure to adjust the baking time slightly if needed.

Can I skip the flour in this recipe?

The flour helps provide structure to the cheesecake, but you can omit it for a slightly more delicate texture. If you’re making a gluten-free version, substitute with a gluten-free flour blend.

What should I do if the top of the cheesecake isn’t golden brown after 45 minutes?

Every oven is different, so you can increase the temperature to 425°F for the last 5-10 minutes of baking to ensure the top becomes a rich golden brown. Keep an eye on it to prevent overbaking.

Can I use low-fat cream cheese?

For the best texture and flavor, use full-fat cream cheese. Low-fat versions may result in a slightly less creamy texture.

Can I make this cheesecake a day or two in advance?

Yes, this cheesecake actually gets better as it sits in the fridge. It’s perfect for making ahead, as it needs time to chill and set properly.

Conclusion

This Burnt Basque Cheesecake in a Loaf Pan is a simple yet luxurious dessert that delivers on flavor and texture. The caramelized top creates a beautiful contrast to the creamy, smooth interior, making each bite unforgettable. Whether you’re serving it for a special occasion or enjoying it as a decadent treat, this cheesecake will impress with its unique flavor and gorgeous appearance. Enjoy!