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Burnt Basque Cheesecake in a Loaf Pan Recipe

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

4.8 from 26 reviews

This Burnt Basque Cheesecake in a loaf pan offers a creamy, caramelized dessert with a characteristic deeply golden top and a luscious, slightly jiggly center. Its minimalist ingredients and rustic appearance make it an elegant yet simple treat perfect for any occasion.

Ingredients

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Cream Cheese Mixture

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, ensuring there is enough overhang on the sides for easy removal of the cheesecake later on.
  2. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes very smooth and fluffy, ensuring no lumps remain.
  3. Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition to maintain a smooth batter.
  4. Incorporate Cream, Vanilla, and Salt: Pour in the heavy cream, add the vanilla extract and salt, then beat the mixture until it becomes fully incorporated and silky in texture.
  5. Add Flour: Sift the all-purpose flour over the batter and gently fold it in until just combined, being careful not to overmix.
  6. Pour Batter into Pan: Transfer the batter into the prepared loaf pan. Tap the pan lightly on the counter to remove any trapped air bubbles for an even texture.
  7. Bake: Bake the cheesecake for 40 to 45 minutes. The top should be deeply golden and burnt-looking, while the center remains slightly jiggly when gently shaken.
  8. Cool and Chill: Let the cheesecake cool to room temperature in the pan. Then refrigerate it for at least 4 hours, preferably overnight, to set fully before slicing and serving.

Notes

  • Allow the cheesecake to cool and chill thoroughly to enhance its creamy texture and make slicing easier.
  • The top should look burnt and caramelized; this is a signature feature of Basque cheesecake.
  • Be careful not to overbake; a slightly jiggly center ensures creaminess.
  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • Room temperature eggs incorporate better into the batter, helping avoid lumps.

Nutrition

Keywords: Burnt Basque Cheesecake, Basque cheesecake loaf, creamy cheesecake, caramelized cheesecake, easy cheesecake recipe

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