Burnt Basque Cheesecake in a Loaf Pan Recipe
If you’re anything like me, you’ll love how uniquely simple and indulgent this Burnt Basque Cheesecake in a Loaf Pan Recipe is. Unlike traditional cheesecakes that require careful water baths and weeks of chilling, this one’s rustic, boldly caramelized top and creamy center scream cozy comfort with minimal fuss. I found baking it in a loaf pan makes it easier to slice and share, perfect for last-minute guests or casual family desserts.
What sets this Burnt Basque Cheesecake in a Loaf Pan Recipe apart is the delightfully burnt exterior that contrasts the silky smooth inside — it’s like having a little caramel kiss in every bite. Plus, using a loaf pan means it’s easy to adapt even if your round cheesecake pan is buried deep in a cabinet. Trust me, once you try it, this will be your go-to recipe whenever you want something elegant but uncomplicated.
Ingredients You’ll Need
These ingredients come together to create the perfect balance of rich, creamy texture with a touch of caramelized flavor. I always make sure to use full-fat cream cheese and room temperature eggs for the best results.
- Full-Fat Cream Cheese: Room temperature helps it blend smoothly without lumps.
- Granulated Sugar: Dissolved into the mixture for even sweetness and proper caramelization.
- Eggs: At room temperature, they help keep the batter stable and airy.
- Heavy Cream: Adds creaminess and richness; you can use lighter cream if you want it less decadent.
- All-Purpose Flour: Just a little helps firm up the cheesecake; gluten-free flour works well if needed.
- Salt: Enhances the sweetness and overall flavor.
- Optional Toppings: Think whipped cream, fresh berries, or a drizzle of caramel for extra indulgence.
Variations
While I love the classic version, I often switch things up depending on what I have around or the occasion. Feel free to make this Burnt Basque Cheesecake in a Loaf Pan Recipe your own by experimenting with sweet or savory twists.
- Berry Swirl: I gently fold in fresh berry puree before baking for a fruity surprise inside.
- Chocolate Version: Adding melted chocolate to the batter makes it feel like a dreamy chocolate dessert.
- Dairy-Free: Substitute cream cheese with a vegan cream cheese and use coconut cream instead of heavy cream.
- Spiced: A pinch of cinnamon or cardamom can add a warm twist without overpowering.
How to Make Burnt Basque Cheesecake in a Loaf Pan Recipe
Step 1: Prep Your Loaf Pan and Oven
Start by preheating your oven to 400°F (200°C). Line your loaf pan with parchment paper — make sure it extends above the edges for easy removal later. This step is key because the high heat creates that signature burnt top while the pan keeps everything contained. I like to use parchment that’s a bit wrinkled to give the cheesecake a lovely rustic look.
Step 2: Mix the Cheesecake Batter
In a large bowl, beat the room temperature cream cheese and granulated sugar until completely smooth and creamy — no lumps here! Next, add the eggs one at a time, mixing well after each addition. Slowly pour in the heavy cream while mixing gently, then sift in the flour and salt to finish. The batter should be thick but pourable. Resist overmixing to keep it light and airy.
Step 3: Bake Until Beautifully Burnt
Pour the batter into your prepared loaf pan and pop it into the oven. Bake for about 50-60 minutes — keep an eye on it starting at 50 minutes. The top should be deeply golden brown and almost burnt in appearance, but the center will still wobble slightly when you gently shake the pan. That wobble means perfection! If you bake it too long, it’ll lose its creamy center, so don’t be tempted to overdo it.
Step 4: Cool and Chill
Once out of the oven, let the cheesecake cool completely at room temperature, then transfer it to the fridge to chill for at least 4 hours or overnight. This resting allows the flavor to deepen and makes slicing a breeze. Trust me, patience pays off here.
How to Serve Burnt Basque Cheesecake in a Loaf Pan Recipe
Garnishes
I love keeping the toppings simple to highlight that rich burnt flavor. A dollop of freshly whipped cream and a handful of fresh berries like strawberries or blueberries add just the right pop of color and freshness. For extra indulgence, drizzle with homemade or store-bought caramel sauce — it’s pure bliss!
Side Dishes
This cheesecake pairs beautifully with a cup of strong coffee or a refreshing glass of dessert wine. If you want to up the celebration, try serving it alongside lightly toasted nuts or a small fruit salad to balance the richness.
Creative Ways to Present
For a special occasion, I slice the cheesecake and layer it with berry compote and whipped cream in clear glasses to make elegant parfaits. Another fun idea is to dust the top lightly with cocoa powder or sprinkle with flaked sea salt to accentuate the burnt flavor. Presentation really amps up the wow factor without any extra stress.
Make Ahead and Storage
Storing Leftovers
I store leftover cheesecake wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps well for up to 4 days, and honestly, every bite after day one tastes just as amazing as fresh.
Freezing
If you want to freeze portions, slice the cheesecake first and wrap individual pieces in plastic wrap, then foil, and place them in a freezer-safe bag. It freezes beautifully for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
I don’t usually recommend reheating cheesecake, but if you prefer it slightly warm, pop it in a 300°F oven for 5-7 minutes. Keep the foil loosely tented to avoid drying it out. That way, you get warm creaminess without melting it completely.
FAQs
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Can I use a round cake pan instead of a loaf pan for this Burnt Basque Cheesecake in a Loaf Pan Recipe?
Absolutely! A round cake pan works perfectly. Just adjust the baking time slightly—usually slightly shorter due to the wider surface area. The loaf pan gives it a unique shape and makes slicing easier, but the flavor and texture remain true either way.
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What causes the burnt top in this cheesecake?
The high oven temperature caramelizes the sugars and browns the outside while leaving a creamy, custard-like center. This contrast is the hallmark of any Burnt Basque Cheesecake, and roasting it in a loaf pan adds a cozy twist.
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Can I make this cheesecake gluten-free?
Yes! Just swap the all-purpose flour with a gluten-free flour blend. I recommend using one specifically designed for baking to maintain the right texture. The rest of the recipe stays the same.
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How do I know when the cheesecake is fully baked?
The top should be deeply golden to almost burnt, and the edges will be set firm. The center will still wobble softly when you gently shake the pan. This wobble means the custard is set but creamy—exactly what you want!
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Can I make the batter ahead of time?
While I prefer baking immediately for the best texture, you can prepare the batter and keep it covered in the fridge for up to 12 hours. Let it come back to room temperature and stir gently before baking.
Final Thoughts
This Burnt Basque Cheesecake in a Loaf Pan Recipe quickly became one of my favorite no-fuss desserts to whip up when I want to impress with minimal effort. Its creamy yet lightly burnt charm always gets compliments, and using the loaf pan is a total game changer for easy slicing and serving. I highly recommend giving it a try—you might be surprised how this humble, rustic cheesecake steals the show at your next gathering.
Print
Burnt Basque Cheesecake in a Loaf Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Burnt Basque Cheesecake recipe offers a delightful twist on the classic Spanish dessert, baked in a loaf pan for an easy-to-slice format. It features a creamy, rich interior with a caramelized, slightly burnt top that adds depth of flavor. Perfect for those who love a luscious, creamy cheesecake with a bittersweet crust, this recipe is simple to prepare with minimal ingredients.
Ingredients
For the Cake
- 16 oz Full-Fat Cream Cheese, room temperature
- ¾ cup Granulated Sugar
- 3 large Eggs, at room temperature
- 1 cup Heavy Cream (can substitute with lighter cream)
- ¼ cup All-Purpose Flour (gluten-free alternatives work)
- ¼ teaspoon Salt
Optional Toppings
- 1 cup Whipped Cream, for serving
- 1 cup Fresh Berries, for serving
- ½ cup Caramel Sauce, for drizzling on top
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, ensuring the paper hangs over the edges to help lift out the cheesecake after baking.
- Prepare Batter: In a large mixing bowl, beat the cream cheese with the granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to achieve a homogeneous mixture.
- Add Cream and Flour: Slowly pour in the heavy cream while continuing to mix. Sift the flour and salt over the batter, then gently fold to combine without overmixing.
- Pour Batter into Pan: Pour the smooth batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake the Cheesecake: Place the loaf pan in the preheated oven and bake for 50–60 minutes, or until the top is deeply browned and caramelized with some cracking but the center still jiggles slightly when shaken.
- Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely in the loaf pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to set.
- Serve with Toppings: Before serving, lift the cheesecake out of the pan using the parchment paper overhang. Slice and serve with optional whipped cream, fresh berries, and a drizzle of caramel sauce for added richness and balance.
Notes
- Make sure all ingredients are at room temperature to ensure a smooth batter and even baking.
- You can substitute heavy cream with lighter cream, but it may affect the richness and texture slightly.
- Using a loaf pan gives a different shape but the same burnt Basque flavor and texture.
- For gluten-free options, substitute the all-purpose flour with a gluten-free flour blend.
- The burnt top is characteristic and adds flavor; don’t worry if it looks very dark.
- Allowing the cheesecake to chill thoroughly helps it set properly and improves sliceability.
Keywords: Burnt Basque Cheesecake, Basque cheesecake loaf, caramelized cheesecake, Spanish dessert, creamy cheesecake
