Name: Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Spanish
Ingredients: 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; 1 cup Whipped Cream; 1 cup Fresh Berries; ½ cup Caramel Sauce

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Introduction

When life calls for a little indulgence, nothing satisfies quite like a slice of Burnt Basque Cheesecake, especially in a convenient loaf pan version. This crustless dessert boasts a caramelized top and a luxuriously creamy center that’s perfect for any occasion.

The image shows a rectangular loaf cake with a smooth, shiny, medium brown top crust cracked down the center, revealing a creamy off-white layer inside. The cake has two main layers: a thin golden-brown outer layer with a firm, slightly crumbly texture around the edges, and a thick, dense, pale cream-colored filling in the center, which looks soft and smooth. The loaf sits on a white marbled surface with a few crumbs scattered nearby, emphasizing the fresh and homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
- 1 cup Fresh Berries
- ½ cup Caramel Sauce

Instructions

Step 1: Preheat the oven to 400°F (200°C). This high temperature creates the signature burnt top.
Step 2: In a large bowl, mix the cream cheese and sugar until smooth and lump-free using a hand mixer or whisk.

Step 3: Add the eggs one at a time, beating well after each addition to ensure a smooth custard texture.
Step 4: Gently fold in the heavy cream, flour, and salt until just combined—avoid overmixing to keep it creamy.
Step 5: Pour the batter into a greased and lined 9×5 inch loaf pan, smoothing the surface with a spatula.

Step 6: Bake for 45 minutes or until the top is deep golden brown with a slight jiggle in the center.
Step 7: Allow the cheesecake to cool gradually at room temperature before refrigerating to set the texture.
Step 8: Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Step 9: Serve with optional toppings such as whipped cream, fresh berries, or caramel sauce for extra indulgence.

Tips & Variations

Use room temperature cream cheese and eggs to avoid lumps and achieve a smooth batter.
Watch your baking time closely; the cheesecake should have a caramelized top but still be slightly jiggly inside.

Add a teaspoon of lemon or orange zest for a refreshing citrus twist.
Swirl in caramel sauce before baking for a marbled effect and rich sweetness.
Sprinkle chopped nuts on top for added crunch and texture contrast.

For a vegan version, substitute cream cheese and heavy cream with vegan alternatives like coconut cream.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can be enjoyed cold or brought to room temperature for 20 minutes before serving. Avoid freezing, as it can alter the creamy texture. No reheating is necessary; simply slice and serve.

How to Serve

A close-up of a loaf cake with a thick golden-brown crust on the outside, slightly cracked on top showing a soft texture beneath, revealing two main layers inside: an outer light yellow cake layer with a dense and smooth creamy pale yellow filling in the center. The cake sits on a surface with a white marbled texture, and a few crumbs are scattered around it. The focus is on the detailed texture and colors of the cake layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of cream cheese is best for the cheesecake?

Full-fat cream cheese is best for achieving a rich, creamy texture. Low-fat versions may result in a less smooth filling. Opt for block-style cream cheese for easier blending.

Can I freeze Burnt Basque Cheesecake?

Freezing is not recommended because it can change the texture, making it grainy or less creamy. It’s best enjoyed fresh within a few days.