Burnt Basque Cheesecake (Loaf Pan) Recipe
This Burnt Basque Cheesecake recipe presents a rich, creamy cake with a signature deeply caramelized, almost burnt top that adds a complex bittersweet flavor contrast. Baked in a loaf pan for a convenient shape, this cheesecake is velvety smooth inside and perfect for those who love a less sweet, more textured dessert with a rustic appearance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Ingredients
- 450g (16 oz) cream cheese, softened
- 200g (1 cup) granulated sugar
- 3 large eggs
- 240ml (1 cup) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Ingredients: Ensure the cream cheese is fully softened for easy blending with other ingredients, which ensures a smooth final texture.
- Mix Ingredients: In a large bowl, beat the cream cheese and sugar together until completely smooth and creamy. Then add eggs one at a time, mixing well after each addition. Pour in the heavy cream and vanilla extract, then continue beating until the mixture is homogenous with no lumps.
- Prepare Pan: Line a standard loaf pan (approximately 9×5 inches) with parchment paper, allowing the paper to hang over the sides to aid in removing the cheesecake after baking.
- Fill Pan: Pour the batter into the prepared loaf pan, spreading evenly.
- Bake: Place the loaf pan on the middle rack of a preheated oven at 210°C (410°F). Bake for approximately 40-50 minutes, or until the top is deeply browned and caramelized, almost burnt-looking, but the center still slightly wobbly when gently shaken.
- Cool: Remove from oven and allow the cheesecake to cool completely in the pan on a wire rack. This cooling step lets the cheesecake set and develop its characteristic texture.
- Slice and Serve: Once fully cooled, use the parchment overhangs to lift the cheesecake from the pan. Slice into pieces and serve at room temperature or chilled, based on preference.
Notes
- Use full-fat cream cheese and cream for the best rich texture.
- Do not overbake; the center should remain slightly soft for the perfect creamy texture.
- Line the pan well with parchment paper to avoid sticking and for easy removal.
- This cheesecake is best served within 2-3 days; store refrigerated in an airtight container.
- For a more traditional Basque shape, use a round cake pan lined with parchment, but loaf pan is convenient for slicing.
- Allow cheesecake to come to room temperature before serving for optimal flavor.
Keywords: Burnt Basque Cheesecake, Basque Cheesecake, Loaf Pan Cheesecake, Burnt Cheesecake, Spanish Dessert, Cream Cheese Cake
