Burnt Basque Cheesecake in a Loaf Pan

If you’re looking for a dessert that’s both impressive and easy to make, you’re in for a treat with this Burnt Basque Cheesecake in a Loaf Pan! This cheesecake has a rich and creamy texture paired with a beautifully caramelized top that will wow your friends and family. It’s perfect for cozy family gatherings or even just a sweet indulgence on a busy weeknight when you need a little pick-me-up.

What makes this recipe truly special is its simplicity. With just a handful of ingredients, you can create something that feels luxurious without spending hours in the kitchen. Plus, it’s baked in a loaf pan, which makes it wonderfully easy to slice and serve. Whether it’s for a special occasion or just because, this cheesecake is sure to steal the show!

Why You’ll Love This Recipe

• Simple preparation: The steps are straightforward, making it perfect for bakers of all levels.
• Family-friendly appeal: Everyone loves cheesecake, and this one has a unique twist!
• Make-ahead convenience: It gets better after chilling overnight, saving you time on the day of serving.
• Deliciously indulgent: The creamy texture and burnt top create an irresistible dessert experience.

Ingredients You’ll Need

This Burnt Basque Cheesecake in a Loaf Pan uses simple, wholesome ingredients that you probably already have at home. Gather these up for your baking adventure!

For the Cheesecake

• 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

Variations

This recipe is quite flexible! Feel free to get creative with some delicious variations.

• Add citrus zest: Brighten up the flavor by mixing in some lemon or orange zest.
• Chocolate swirl: Fold in melted chocolate before pouring into the pan for an extra decadent touch.
• Nutty topping: Sprinkle crushed nuts on top before serving for added crunch and flavor.
• Fruit toppings: Serve with fresh berries or a berry compote for a burst of freshness.

How to Make Burnt Basque Cheesecake in a Loaf Pan

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). This high temperature is key to achieving that signature burnt top while keeping the inside creamy. Line your loaf pan with parchment paper, letting some hang over the edges. This will make it so much easier to lift out once it’s cooled!

Step 2: Beat the Cream Cheese and Sugar

In a large mixing bowl, beat together the softened cream cheese and sugar until very smooth and fluffy. This step is essential because it creates the base of our cheesecake filling—smoothness here means creaminess later!

Step 3: Add the Eggs

Next, add the eggs one at a time to your mixture. Make sure to mix well after each addition; this helps achieve an even texture throughout your cheesecake.

Step 4: Incorporate Cream and Flavorings

Pour in the heavy cream along with vanilla extract and salt. Beat everything together until fully incorporated and silky smooth. This is where your cheesecake starts to become rich and luscious!

Step 5: Fold in Flour

Sift in the all-purpose flour gently, folding it into the batter until just combined. Be careful not to overmix; we want our cheesecake light yet firm.

Step 6: Pour into Pan

Pour your cheesecake batter into the prepared loaf pan. Give it a few light taps on the counter; this helps release any air bubbles that might affect your final texture.

Step 7: Bake It Up!

Place your loaf pan in the oven and bake for about 40–45 minutes. You’ll know it’s ready when the top is deeply golden but still slightly jiggly in the center—this is what gives us that wonderful custard-like consistency.

Step 8: Cool and Chill

Once baked, let your cheesecake cool to room temperature before transferring it to the fridge. For best results, refrigerate for at least 4 hours or overnight. This waiting period allows flavors to meld beautifully!

And there you have it—a delightful Burnt Basque Cheesecake in a Loaf Pan that’s sure to impress anyone lucky enough to enjoy it! Happy baking!

Pro Tips for Making Burnt Basque Cheesecake in a Loaf Pan

Creating the perfect Burnt Basque Cheesecake in a loaf pan can be incredibly rewarding, and with a few helpful tips, you’ll ensure your cheesecake turns out beautifully every time!

• Use room temperature ingredients: Bringing your cream cheese and eggs to room temperature helps them blend more smoothly, resulting in a creamier texture without lumps.

• Don’t skip the sifting: Sifting the flour before folding it into the batter minimizes clumps, ensuring that your cheesecake has a silky finish.

• Watch the baking time closely: Every oven is different; keep an eye on your cheesecake to achieve that desired burnt top while still maintaining a gooey center. It should jiggle slightly when you take it out.

• Cool completely before chilling: Allowing your cheesecake to cool at room temperature prevents condensation from forming, which keeps the texture smooth and prevents excess moisture from affecting your final slice.

• Chill overnight for best flavor: While it might be tempting to dig in right away, letting it chill overnight enhances the flavors and results in a firmer texture that’s easier to slice.

How to Serve Burnt Basque Cheesecake in a Loaf Pan

This luxurious cheesecake deserves a lovely presentation! Here are some delightful ways to serve and elevate your dessert experience.

Garnishes

• Fresh Berries: A handful of fresh raspberries or blueberries adds a burst of color and a refreshing tartness that balances the richness of the cheesecake.

• Dusting of Powdered Sugar: A light sprinkle of powdered sugar on top not only looks elegant but also adds a touch of sweetness without overpowering the dessert.

Side Dishes

• Whipped Coconut Cream: This dairy-free alternative is light and fluffy, providing a subtle sweetness that complements the dense texture of the cheesecake beautifully.

• Chocolate Sauce: A drizzle of rich chocolate sauce creates an indulgent pairing with the caramelized top of the cheesecake, enhancing its decadent flavor profile.

• Coffee or Espresso: Serving this cheesecake alongside a small cup of coffee or espresso elevates the experience; the bitterness cuts through the creamy sweetness perfectly.

• Fruit Compote: A warm fruit compote made from seasonal fruits offers both warmth and acidity, making each bite even more enjoyable. The contrast between warm compote and chilled cheesecake is simply divine!

Enjoy making and serving your Burnt Basque Cheesecake in a loaf pan—it’s sure to impress family and friends alike!

Make Ahead and Storage

This Burnt Basque Cheesecake in a Loaf Pan is not only a delightful treat but also an excellent option for meal prep. You can make it ahead of time, ensuring you always have a creamy dessert ready to impress.

Storing Leftovers

• Allow the cheesecake to cool completely at room temperature.
• Cover the loaf pan with plastic wrap or transfer slices to an airtight container.
• Store in the refrigerator for up to 5 days.

Freezing

• Slice the cheesecake into individual pieces for easy thawing.
• Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Freeze for up to 2 months.

Reheating

• Thaw slices in the refrigerator overnight before serving.
• For a warm treat, microwave on low power for 10-15 seconds or enjoy it chilled straight from the fridge.

FAQs

Here are some common questions about making this cheesecake.

Can I make Burnt Basque Cheesecake in a Loaf Pan without heavy cream?

Yes! You can substitute the heavy cream with full-fat coconut milk or any non-dairy cream alternative for a similar creamy texture.

How do I fix cracks in my Burnt Basque Cheesecake in a Loaf Pan?

Cracks can happen due to overbaking. To avoid this, ensure you bake until the center still jiggles slightly and allow it to cool gradually at room temperature before refrigerating.

Can I use low-fat cream cheese for this recipe?

While low-fat cream cheese can be used, it may result in a less rich and creamy texture. Full-fat cream cheese is recommended for the best outcome.

How long does Burnt Basque Cheesecake last?

When stored properly, this cheesecake will last up to 5 days in the refrigerator or up to 2 months in the freezer.

What can I serve with my Burnt Basque Cheesecake?

This cheesecake pairs wonderfully with fresh berries, whipped coconut cream, or a drizzle of chocolate sauce for added flavor.

Final Thoughts

I hope you find joy in making this Burnt Basque Cheesecake in a Loaf Pan! It’s perfect for any occasion—whether you’re treating yourself or sharing with loved ones. The caramelized top and creamy center create an irresistible experience that’s hard to resist. Enjoy every delicious bite!