Burnt Basque Cheesecake in a Loaf Pan

Why You’ll Love This Recipe

This Basque cheesecake is the ultimate dessert for anyone who loves a little bit of decadence. The burnt top creates a unique flavor profile with a slight bitterness that balances the sweetness and creaminess of the filling. The center remains delightfully custard-like, and when chilled, the texture becomes smooth and velvety. I love that it’s a simple yet impressive dessert that doesn’t require a water bath like many cheesecakes, and the loaf pan makes slicing and serving a breeze.

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

Preheat the oven: Set the oven to 400°F (200°C) and line a loaf pan with parchment paper, ensuring there’s some overhang for easy removal.

Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy. I like to use an electric mixer for this step to get it nice and creamy.

Add the eggs: Add the eggs one at a time, mixing well after each addition. This helps to create a smooth batter without lumps.

Incorporate the wet ingredients: Pour in the heavy cream, vanilla extract, and salt, and mix until everything is fully incorporated and the batter becomes silky smooth.

Add the flour: Sift in the flour and fold gently until just combined. Be careful not to overmix here as it could affect the texture of the cheesecake.

Bake the cheesecake: 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 when gently shaken.

Cool and chill: Let the cheesecake cool to room temperature before transferring it to the fridge. Chill for at least 4 hours (overnight is best) before slicing.

Servings and Timing

Servings: This recipe yields about 6 slices.

Prep Time: 10 minutes

Cook Time: 40-45 minutes

Total Time: 55 minutes plus chilling time (at least 4 hours, preferably overnight)

Variations

Add citrus zest: For a fresh twist, add a teaspoon of lemon or orange zest to the batter.

Infuse with spices: Add a pinch of cinnamon or nutmeg for a spiced flavor that pairs well with the caramelized top.

Chocolate lovers: Swirl in some melted dark chocolate for a rich and indulgent variation.

Top with fruit: Once the cheesecake is chilled, top it with fresh berries or a berry compote for an added burst of flavor.

Gluten-free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. The cheesecake is best served chilled, so I recommend keeping it in the fridge until ready to serve. This cheesecake does not require reheating and should be enjoyed at a cool temperature for the best texture.

FAQs

Can I make this cheesecake without a loaf pan?

Yes, you can! You can use a round cake pan or a springform pan instead. Just be mindful that the baking time may vary slightly depending on the size and shape of the pan.

How do I know when the cheesecake is done baking?

The cheesecake is done when the top is deeply golden and slightly cracked, and the center should still jiggle when gently shaken. If it’s fully set, it will be too firm and lack that custard-like texture.

Can I make this cheesecake in advance?

Yes, absolutely! In fact, this cheesecake needs to be chilled for at least 4 hours (preferably overnight), so making it a day ahead is ideal. The flavors will continue to develop as it chills.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To serve, let it thaw in the refrigerator overnight before slicing.

Is this cheesecake gluten-free?

If you use gluten-free flour, this cheesecake can be made gluten-free. Just substitute the all-purpose flour with a gluten-free blend to make it safe for those with gluten sensitivities.

Conclusion

This Burnt Basque Cheesecake in a Loaf Pan is a rich, creamy dessert with a perfect combination of flavors and textures. The caramelized top adds a unique twist to the classic cheesecake, and the custard-like center makes every bite feel like a treat. I love how easy it is to prepare, and the small-batch nature of the recipe makes it ideal for a cozy indulgence. It’s a dessert that’s sure to impress anyone, whether it’s a family gathering or a quiet night in.

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