Indulgent Burnt Basque Cheesecake in a Loaf Pan

Experience the rich, creamy delight of an Indulgent Burnt Basque Cheesecake prepared easily in a loaf pan. This recipe boasts a beautifully caramelized top with a luscious, melt-in-your-mouth texture that will elevate any dessert table. The burnt exterior creates a delightful contrast to the creamy interior, releasing inviting sweet aromas that fill your kitchen as it bakes. Perfect for special occasions or simply to satisfy your sweet tooth, this cheesecake pairs wonderfully with a dollop of whipped cream, fresh berries, and a drizzle of caramel sauce. Your friends and family will be begging for seconds!

Ingredients

16 oz Full-Fat Cream Cheese (Room Temperature): Provides a rich, creamy base that ensures a smooth texture in the cheesecake.
3/4 cup Granulated Sugar (Dissolved in mixture): Sweetens the cheesecake, balancing its rich flavor and enhancing its creaminess.
3 large Eggs (At Room Temperature): Acts as a binder to help create the perfect creamy consistency.
1 cup Heavy Cream (Can substitute with lighter cream): Adds richness and a velvety texture to the cheesecake.
1/4 cup All-Purpose Flour (Gluten-free alternatives work): Helps stabilize the filling while contributing a slight structure.
1/4 teaspoon Salt (Enhances sweetness): Balances the sugary elements and enhances overall flavor.
1 cup Whipped Cream (For serving): Adds a light, fluffy contrast to the dense cheesecake.
1 cup Fresh Berries (For serving): Provides a refreshing, tart touch that complements the sweetness.
1/2 cup Caramel Sauce (For drizzling on top): Introduces a sweet and buttery flavor that elevates the dessert.

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a 9×5 inch loaf pan with parchment paper.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition to ensure a well-incorporated batter.
Gradually mix in the heavy cream until fully combined and smooth.
Sift the all-purpose flour and salt into the mixture, carefully folding until just combined to avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until the top is burnt and the edges are set, but the center remains jiggly.
Once baked, turn off the oven and crack the door open, letting it cool for about an hour inside.
Transfer the cheesecake to the refrigerator, allowing it to chill for at least 4 hours or overnight to set.
To serve, lift the cheesecake out of the pan, slice it, and top with whipped cream, fresh berries, and a drizzle of caramel sauce.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 4 hours 50 minutes
Servings: 10 slices
Calories: Approximately 300 per slice

Tips, Storage & Variations

Tips: Ensure all your ingredients are at room temperature for a smoother batter. Avoid overmixing after adding the flour to maintain a light texture.
Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days.
Freezing: This cheesecake can be frozen before serving. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. Thaw in the refrigerator before serving.
Variations: Add a teaspoon of vanilla extract for extra flavor or mix in some chocolate chips for a delightful twist.

FAQ Section

1. Can I use light cream instead of heavy cream?
Yes, you can substitute with lighter cream, but the cheesecake might be less rich and creamy.

2. How long should I chill the cheesecake?
Chill for at least 4 hours or overnight for the best texture and flavor.

3. What should I serve with the cheesecake?
Pair with whipped cream, fresh berries, and caramel sauce for a delightful serving.

4. Can I make this cheesecake gluten-free?
Yes, use a gluten-free flour alternative in place of all-purpose flour.

5. How do I know when the cheesecake is done?
The top should be burnt, edges set, and the center jiggly when it’s perfectly baked.

6. Can I use a different sweetener?
Yes, you can use other sweeteners like honey or maple syrup, but make adjustments as needed.

Conclusion

Indulging in this deliciously burnt Basque cheesecake will surely become a favorite among your friends and family. The rich flavors and creamy texture make it a delightful choice for any gathering or special occasion. We encourage you to try this recipe and share the joy it brings with others. Happy baking!

Indulgent Burnt Basque Cheesecake in a Loaf Pan

Print Recipe

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 290 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Baking
Cuisine: Spanish
Diet: Vegetarian

Ingredients

Scale

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)
1 cup Whipped Cream (For serving)
1 cup Fresh Berries (For serving)
1/2 cup Caramel Sauce (For drizzling on top)

Instructions

Preheat your oven to 400°F (200°C) and line a 9×5 inch loaf pan with parchment paper.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition to ensure a well-incorporated batter.
Gradually mix in the heavy cream until fully combined and smooth.
Sift the all-purpose flour and salt into the mixture, carefully folding until just combined to avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until the top is burnt and the edges are set, but the center remains jiggly.
Once baked, turn off the oven and crack the door open, letting it cool for about an hour inside.
Transfer the cheesecake to the refrigerator, allowing it to chill for at least 4 hours or overnight to set.
To serve, lift the cheesecake out of the pan, slice it, and top with whipped cream, fresh berries, and a drizzle of caramel sauce.