Name: Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Basque
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; Butter or parchment for greasing loaf pan

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Introduction

Experience the charm of the Burnt Basque Cheesecake with a cozy twist by baking it in a loaf pan. This rustic dessert features a deeply caramelized top and a creamy, custard-like center that’s irresistibly satisfying. Perfect for home bakers looking for an easy yet impressive treat.

The image shows a baked cheesecake in a rectangular loaf pan lined with parchment paper. The cheesecake has one main layer with a smooth, creamy pale yellow inside and a golden brown crackled top layer that has a shiny, slightly glossy texture. The loaf pan is dark and sits on a white marbled surface with soft lighting that highlights the shiny top and smooth sides of the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

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
Butter or parchment for greasing loaf pan

Instructions

Step 1: Preheat your oven to 400°F (205°C). Grease a loaf pan and line it with parchment paper, allowing the paper to overhang on all sides for easy removal later.
Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy.
Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them.
Step 4: Stir in the vanilla extract and salt. Gradually pour in the heavy cream while continuously beating the mixture for a smooth consistency.
Step 5: Sift the flour into the batter and gently mix until just combined. Avoid overmixing to prevent too much air from entering.
Step 6: Pour the batter into the prepared loaf pan. Tap the pan lightly on the counter to release any trapped air bubbles.
Step 7: Bake for 45-50 minutes, or until the top is deeply caramelized and dark brown, and the center still jiggles slightly when shaken.
Step 8: Allow the cheesecake to cool completely in the pan. Once cooled, refrigerate it for at least 4 hours before slicing to set.

Tips & Variations

Use room temperature cream cheese, eggs, and heavy cream to ensure a smooth, lump-free batter.
Do not overmix after adding flour to maintain a creamy texture without excess air pockets.
Line the pan generously with parchment paper that overhangs the edges to make it easier to lift the cheesecake out.
For a flavor twist, add a teaspoon of lemon zest or substitute vanilla extract with almond extract.
To achieve an extra caramelized top, you can briefly broil the baked cheesecake for 1-2 minutes, watching closely to avoid burning.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent it from drying out or absorbing other fridge odors. For best texture and flavor, slice and serve chilled. If desired, bring slices to room temperature for 15-20 minutes before serving. This cheesecake does not freeze well as the texture may be affected.

How to Serve

A close-up view of a thick rectangular loaf cheesecake in a white parchment-lined black loaf pan, showing a smooth, creamy pale yellow interior with a rich, glossy golden-brown top that has a natural crack running through the middle, revealing the soft texture inside. The pan rests on a white marbled surface with some folded brown parchment paper visible under the pan, and a stack of white plates with a bowl of white cream on the side is slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size or shape pan?

Yes, you can use a springform pan or a small round cake pan. Baking times may vary slightly, so watch for a deeply caramelized top and a slightly jiggly center as your doneness indicators.

Why is the cheesecake dark on top?

The dark, almost burnt appearance is intentional and characteristic of the Burnt Basque Cheesecake. Baking at a high temperature caramelizes the sugars on top, creating a bittersweet, rich crust that contrasts beautifully with the creamy interior.