Description
Burnt Basque Cheesecake in a Loaf Pan is a rustic twist on the famous Spanish dessert known for its deeply caramelized, nearly burnt top and creamy, custard-like interior. This recipe uses a loaf pan for an accessible, easy-to-slice version that delivers the signature bittersweet crust and rich, tangy flavor with a hint of vanilla and salt. Perfect for dessert lovers seeking a gourmet yet home-friendly indulgence.
Ingredients
Scale
Cheesecake Batter
- 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
Pan Preparation
- Butter or parchment for greasing loaf pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Grease a loaf pan with butter or line it generously with parchment paper making sure the paper overhangs on all sides for easy removal and rustic edges.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy using a mixer or whisk. This forms the base for the cheesecake’s smooth texture.
- Add Sugar: Add the granulated sugar to the cream cheese and continue beating until the mixture is fluffy and well incorporated, ensuring a sweet and light batter.
- Incorporate Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to maintain a smooth, airy batter without lumps.
- Add Flavor and Cream: Mix in the vanilla extract and salt. Then slowly pour in the heavy cream while continuously beating, helping create a rich and velvety batter.
- Fold in Flour: Sift the all-purpose flour into the batter and gently mix until just combined, taking care not to overmix to avoid incorporating too much air.
- Pour and Prepare for Baking: Pour the batter into the prepared loaf pan. Lightly tap the pan on the counter to release any air bubbles for an even texture throughout the cake.
- Bake: Bake at 400°F (205°C) for 45-50 minutes or until the top is deeply caramelized to a dark brown, almost burnt color, and the center still has a slight jiggle, showing it’s creamy inside.
- Cool and Chill: Let the cheesecake cool in the pan to room temperature, then refrigerate for at least 4 hours to fully set before slicing into 8 even pieces.
Notes
- Use room temperature cream cheese, eggs, and heavy cream to ensure the batter blends smoothly without lumps.
- Do not overmix the batter after adding flour to maintain the cheesecake’s creamy texture.
- Line the loaf pan with enough parchment paper to create rustic folds that enhance the cheesecake’s appearance and make removal easier.
- The deeply caramelized top is intentional and adds a bittersweet flavor contrast; do not be alarmed by the dark color.
- Allow at least 4 hours of chilling time for best slicing and texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque, Spanish
Keywords: Burnt Basque Cheesecake, Basque cheesecake in loaf pan, burnt cheesecake recipe, Spanish dessert, caramelized cheesecake, rustic cheesecake
