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Burnt Basque Cheesecake in a Loaf Pan

Burnt Basque Cheesecake in a Loaf Pan
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Burnt Basque Cheesecake in a Loaf Pan is a creamy, rich, and decadent dessert featuring a signature caramelized burnt top with a silky custardy interior. This simple recipe uses minimal pantry staples and a loaf pan to create easy-to-slice portions, perfect for any occasion. The high baking temperature creates a distinctive burnt crust that contrasts beautifully with the smooth and luscious center.

Ingredients

Scale

Main Ingredients

  • 16 oz (450 g) Cream Cheese, softened to room temperature
  • 1 cup (200 g) Granulated Sugar
  • 3 large Eggs, at room temperature
  • 2 tbsp All-Purpose Flour (or gluten-free flour blend for gluten-free version), sifted
  • 1 cup (240 ml) Heavy Cream, at room temperature
  • 1 tsp Vanilla Extract

Instructions

  1. Prepare the Loaf Pan: Preheat your oven to 400°F (200°C). Line your loaf pan fully with parchment paper, ensuring the paper extends over the edges. This prevents sticking and supports the cake as it rises and cools.
  2. Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and fluffy. This step helps dissolve the sugar evenly and eliminates lumps.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth, well-blended batter. Add the vanilla extract and mix gently.
  4. Blend in Flour and Cream: Sift the flour to avoid clumps and fold it carefully into the batter. Gradually add the heavy cream, continuing to mix until the batter is thick, silky, and uniform.
  5. Pour and Bake: Pour the prepared batter into the lined loaf pan. Bake at high heat, allowing the top to caramelize and slightly burn, while the inside remains creamy and custardy. This usually takes about 45 to 50 minutes.
  6. Cool Before Slicing: Once baked, let the cheesecake cool in the loaf pan at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to set perfectly for neat slices.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a lump-free, smooth batter.
  • Do not skip lining the loaf pan with parchment paper; it prevents sticking and helps remove the cake cleanly.
  • Keep an eye on the cheesecake after 30 minutes of baking to avoid excessive burning, as oven temperatures vary.
  • Avoid using a water bath; direct high heat is essential to achieve the characteristic burnt top.
  • To slice smoothly, dip a knife in hot water and wipe clean between cuts.

Nutrition

Keywords: Burnt Basque Cheesecake, Loaf Pan Cheesecake, Burnt Cheesecake Recipe, Easy Cheesecake, Spanish Dessert, Gluten-Free Cheesecake Option

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