Description
A deliciously creamy Burnt Basque Cheesecake made in a loaf pan, offering a smooth custard-like texture with a beautifully caramelized top. This easy, crustless cheesecake serves as a perfect indulgent dessert for intimate gatherings or casual treats, with options to customize with fresh berries, whipped cream, or caramel sauce.
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
- 1 cup Fresh Berries
- ½ cup Caramel Sauce
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to achieve the signature burnt top of the cheesecake.
- Mix Cream Cheese and Sugar: In a large bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and free of lumps, using a hand mixer or a whisk.
- Add Eggs: Add the eggs one at a time into the cream cheese mixture, beating well after each addition to create a smooth, custard-like texture.
- Fold in Cream, Flour, and Salt: Gently fold in the heavy cream, all-purpose flour, and salt until just combined, taking care not to overmix to maintain the creamy texture.
- Prepare Pan and Pour Batter: Grease and line a 9×5 inch loaf pan with parchment paper. Pour the batter into the pan and smooth the surface evenly with a spatula.
- Bake: Bake the cheesecake for 45 minutes until the top is deeply golden brown and caramelized. The center should have a slight jiggle, indicating it is perfectly creamy inside.
- Cool Gradually: Allow the cheesecake to cool at room temperature to prevent cracking and to develop its texture.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to let the flavors meld and the cheesecake to set properly.
- Serve: Optionally top with whipped cream, fresh berries, or drizzle with caramel sauce before serving for added flavor and elegance.
Notes
- Use room temperature cream cheese and eggs for a smooth batter.
- Watch baking carefully; the cheesecake should be deeply browned on top but slightly jiggly in the center.
- Cool slowly at room temperature before refrigeration to avoid cracking.
- Don’t overmix when folding in cream and flour to keep the texture light and creamy.
- Store in an airtight container in the refrigerator for up to 5 days; do not freeze.
- Make batter up to 24 hours in advance and refrigerate before baking to deepen flavors.
- Substitute gluten-free flour for gluten-free option and vegan cream cheese plus coconut cream for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Keywords: Burnt Basque Cheesecake, loaf pan cheesecake, crustless cheesecake, creamy cheesecake, easy cheesecake recipe, Spanish dessert, caramelized cheesecake top
