Why Make This Recipe
Burnt Basque Cheesecake is a delightful dessert with a creamy texture and a unique charred top. Making it in a loaf pan not only makes it easier to slice but also gives it a lovely shape that everyone will adore. This cheesecake is simple to prepare and is sure to impress at any gathering. With its rich flavors and stunning look, it’s an indulgence you won’t want to miss.
How to Make Indulgent Burnt Basque Cheesecake in a Loaf Pan
Ingredients:
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
- 1 cup Whipped Cream (For serving)
- 1 cup Fresh Berries (For serving)
- 1/2 cup Caramel Sauce (For drizzling on top)
Directions:
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the edges.
- In a large bowl, beat the cream cheese until smooth using an electric mixer. Gradually add the sugar and mix until combined.
- Add the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Mix in the heavy cream until the mixture is smooth and creamy. Then, gently fold in the flour and salt.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for about 40 to 45 minutes or until the top is deeply browned and the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
How to Serve Indulgent Burnt Basque Cheesecake in a Loaf Pan
Slice the cheesecake using a sharp knife. Serve each piece with a dollop of whipped cream, a handful of fresh berries, and a drizzle of caramel sauce for extra flavor. This cheesecake pairs well with a cup of coffee or tea.
How to Store Indulgent Burnt Basque Cheesecake in a Loaf Pan
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just wrap it tightly to prevent freezer burn.
Tips to Make Indulgent Burnt Basque Cheesecake in a Loaf Pan
- Make sure the cream cheese is at room temperature for easier mixing.
- If you prefer a less sweet dessert, reduce the granulated sugar by a few tablespoons.
- Keep an eye on the cheesecake as it bakes; oven temperatures can vary.
Variation
You can add flavor extracts to the batter, like vanilla or almond, for a different twist. Mix in some chocolate chips or a swirl of fruit puree for an exciting surprise in each slice.
FAQs
1. Can I use a different type of cheese?
Yes, you can try using mascarpone cheese for a creamier texture.
2. Why does the top of the cheesecake look burnt?
The “burnt” part is intentional! It adds flavor and a unique look to this Basque cheesecake.
3. Can I make this cheesecake ahead of time?
Absolutely! It tastes even better after chilling in the fridge for a day or two.
Burnt Basque Cheesecake
Ingredients
Main Ingredients
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the edges.
- In a large bowl, beat the cream cheese until smooth using an electric mixer. Gradually add the sugar and mix until combined.
- Add the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Mix in the heavy cream until the mixture is smooth and creamy. Then, gently fold in the flour and salt.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Baking
- Bake for about 40 to 45 minutes or until the top is deeply browned and the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Serving
- Slice the cheesecake using a sharp knife. Serve each piece with a dollop of whipped cream, a handful of fresh berries, and a drizzle of caramel sauce for extra flavor.