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Burnt Basque Cheesecake in a Loaf Pan Recipe

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

5.3 from 26 reviews

This Burnt Basque Cheesecake in a loaf pan offers a rich, creamy texture with a deeply caramelized, almost burnt top that adds a delicious contrast of flavor. Unlike traditional cheesecakes, it requires no crust and features a unique rustic appearance with a custardy center, making it a perfect dessert for any occasion.

Ingredients

Scale

Main Ingredients

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 1/4 cups heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For Preparation

  • Butter or parchment paper for greasing and lining the loaf pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Grease a loaf pan with butter or line it thoroughly with parchment paper, ensuring the paper extends beyond the edges for easy removal later.
  2. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and continue beating until the mixture becomes light and fluffy.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and ensure a smooth batter.
  4. Mix in Vanilla, Salt, and Cream: Add the vanilla extract and salt to the batter. Slowly pour in the heavy cream while continuing to beat, creating a rich and smooth mixture.
  5. Add Flour: Sift the all-purpose flour over the batter and mix gently until just combined, taking care not to overmix, which could toughen the cheesecake.
  6. Pour and Bake: Pour the batter into the prepared loaf pan and tap the pan lightly on the counter to release any trapped air bubbles. Place in the oven and bake for 45 to 50 minutes, or until the top is a deeply caramelized dark brown and the center remains slightly jiggly.
  7. Cool and Chill: Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, refrigerate for at least 4 hours to allow it to set before slicing and serving.

Notes

  • Using room temperature cream cheese helps achieve a smooth batter without lumps.
  • Do not overmix the flour to keep the cheesecake tender.
  • The top should look almost burnt and deeply caramelized – this is the signature of Basque cheesecake.
  • Refrigerate for a minimum of 4 hours; overnight chilling enhances flavor and texture.
  • Use a sharp knife warmed under hot water for clean slicing.

Nutrition

Keywords: Burnt Basque Cheesecake, Basque cheesecake, no crust cheesecake, caramelized cheesecake, easy cheesecake recipe, creamy cheesecake

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