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
Scale
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