Burnt Basque Cheesecake in a Loaf Pan

If you’re looking for a dessert that feels special but is incredibly easy to whip up, you’ve come to the right place! My Burnt Basque Cheesecake in a Loaf Pan has become a cherished recipe in my home. With its rich, creamy texture and that signature caramelized top, it’s perfect for any occasion—be it a busy weeknight treat or a show-stopping finale at family gatherings. Trust me, once you try this delightful cheesecake, you’ll want to make it again and again!

What makes this recipe even better is how approachable it is. You don’t need to be a baking expert to achieve that lovely burnt exterior and custard-like center. It’s all about simple ingredients and straightforward steps, which means you can focus on enjoying every delicious bite!

Why You’ll Love This Recipe

• Easy to prepare: With just a few steps and minimal fuss, you’ll have a stunning cheesecake ready to bake.
• Family-friendly appeal: Everyone loves cheesecake! This creamy treat will win over kids and adults alike.
• Make-ahead convenience: You can bake it ahead of time, letting the flavors deepen overnight for an even richer taste.
• Small-batch goodness: Perfectly portioned for small gatherings or cozy nights in—no need for leftovers if you don’t want them!

Ingredients You’ll Need

This Burnt Basque Cheesecake in a Loaf Pan uses simple, wholesome ingredients that are probably already in your kitchen! Each one plays an important role in creating that luscious flavor and texture we all adore.

For the Cheesecake

• 1 1/2 cups cream cheese, softened (full-fat)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour

Variations

One of the best things about this recipe is how flexible it can be! Feel free to get creative with your flavors or presentation. Here are a few ideas:

• Add citrus zest: Brighten up the flavor by adding some lemon or orange zest to the batter for a refreshing twist.
• Incorporate chocolate: Fold in some melted chocolate for a rich chocolate version of this classic dessert.
• Top with fruit: Serve slices with fresh berries or a berry compote for an extra burst of flavor and color.
• Try different extracts: Swap out vanilla extract for almond or hazelnut for a unique take on this cheesecake.

How to Make Burnt Basque Cheesecake in a Loaf Pan

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This ensures that your cheesecake bakes evenly from the moment it goes in. While that’s heating up, line your loaf pan with parchment paper—this step makes removing your cheesecake later so much easier!

Step 2: Creaming the Cheese

In a large mixing bowl, beat together the softened cream cheese and granulated sugar until it’s very smooth and fluffy. This step is essential because it incorporates air into the mixture, giving your cheesecake that light texture we all love.

Step 3: Add Eggs One at a Time

Next, add your eggs one at a time, mixing well after each addition. This helps to ensure each egg is fully incorporated before adding the next, leading to an even batter without lumps.

Step 4: Mix in Cream and Flavorings

Pour in the heavy cream along with the vanilla extract and salt. Beat until everything is silky smooth. The heavy cream will give your cheesecake that rich flavor while keeping it moist as it bakes.

Step 5: Fold in Flour

Sift in the flour gently and fold it into the mixture until just combined. Be careful not to overmix; we want our cake to remain light and airy!

Step 6: Prepare for Baking

Pour your batter into the prepared loaf pan. Give it a light tap on the counter—this releases any air bubbles that might cause cracks during baking.

Step 7: Bake!

Bake your cheesecake for 40–45 minutes or until the top is beautifully golden brown and the center still jiggles slightly when shaken gently. This jiggle means you’ve achieved that perfect custard-like consistency.

Step 8: Cool Down

Allow your cheesecake to cool down to room temperature before refrigerating for at least 4 hours—or overnight if you can wait! Chilling helps firm up those creamy layers, making slicing much easier when you’re ready to serve.

Now you’re all set! Enjoy making this delightful Burnt Basque Cheesecake in a Loaf Pan—it’s sure to become one of your favorites too!

Pro Tips for Making Burnt Basque Cheesecake in a Loaf Pan

Making the perfect Burnt Basque Cheesecake can be a delightful experience, and with these pro tips, you’ll elevate your baking game!

• Use room temperature ingredients: This ensures a smoother batter and helps prevent lumps, leading to that creamy texture we all love.

• Don’t skip the parchment paper: Lining your loaf pan with parchment paper not only makes for easy removal but also helps maintain the shape of the cheesecake while it bakes.

• Watch the baking time closely: Every oven is different, so keep an eye on your cheesecake as it bakes. The top should be deeply golden, and the center should have a slight jiggle when done.

• Cool completely before refrigerating: Allowing your cheesecake to cool to room temperature before chilling helps set its custard-like consistency and enhances its flavors.

• Slice with a warm knife: For clean cuts, run your knife under hot water before slicing. This prevents the crust from crumbling and gives you those beautiful, smooth edges.

How to Serve Burnt Basque Cheesecake in a Loaf Pan

Serving your Burnt Basque Cheesecake can be just as enjoyable as making it! Here are some ideas to make your presentation shine.

Garnishes

• Fresh berries: A handful of blueberries or raspberries adds a pop of color and a burst of tartness that beautifully complements the rich cheesecake.
• Whipped coconut cream: For a dairy-free option, serve with whipped coconut cream for a light and fluffy touch that pairs perfectly with the dense cheesecake.
• Chocolate shavings: A sprinkle of dark chocolate shavings provides an elegant finish and enhances the dessert’s indulgent flavor.

Side Dishes

• Coffee or espresso: The robust flavors of coffee or espresso create a wonderful contrast to the creamy cheesecake, making them an ideal pairing for an after-dinner treat.
• Fruit salad: A refreshing fruit salad balances the richness of the cheesecake while adding vibrant colors and natural sweetness to your plate.
• Vanilla ice cream: A scoop of vanilla ice cream melts into the warm cheesecake, creating an irresistible combination that’s hard to resist.
• Caramel sauce: Drizzle some homemade or store-bought caramel sauce on top for an extra layer of sweetness and a delightful gooey texture.

With these serving suggestions and tips, your Burnt Basque Cheesecake in a Loaf Pan will be both deliciously memorable and visually stunning! Enjoy every creamy bite!

Make Ahead and Storage

This Burnt Basque Cheesecake in a Loaf Pan is not just incredibly delicious; it’s also perfect for meal prep! You can make it ahead of time, allowing the flavors to develop while saving you some stress on special occasions or busy weekdays.

Storing Leftovers

• Once cooled, cover the cheesecake with plastic wrap or transfer it to an airtight container.
• Store in the refrigerator for up to 3 days for the best flavor and texture.
• Enjoy straight from the fridge or let it sit for a few minutes at room temperature for a softer texture.

Freezing

• To freeze, ensure the cheesecake is completely cool.
• Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Freeze for up to 2 months. Label with the date for reference.

Reheating

• For best results, thaw slices overnight in the refrigerator before enjoying.
• If you prefer warm cheesecake, microwave on low power in 10-15 second intervals until warmed through. Avoid overheating to maintain texture.

FAQs

Here are some common questions about making this delicious cheesecake.

What makes Burnt Basque Cheesecake in a Loaf Pan different from regular cheesecake?

Burnt Basque Cheesecake has a unique caramelized top with a creamy custard-like center, offering a delightful contrast that sets it apart from traditional cheesecakes. The loaf pan method also allows for easy slicing and serving!

Can I use low-fat cream cheese when making Burnt Basque Cheesecake in a Loaf Pan?

While low-fat cream cheese can be used, it may affect the richness and creaminess of the cheesecake. For the best results, full-fat cream cheese is recommended to achieve that luxurious texture.

How long should I refrigerate Burnt Basque Cheesecake in a Loaf Pan before serving?

It’s best to refrigerate the cheesecake for at least 4 hours, but overnight is ideal. This chilling time allows the flavors to meld beautifully and helps firm up the texture.

Can I modify ingredients in Burnt Basque Cheesecake in a Loaf Pan?

Absolutely! You can experiment by adding flavored extracts like almond or lemon zest, or swap out heavy cream for coconut cream if you’re looking for a dairy-free option.

Final Thoughts

I hope you’re as excited to make this Burnt Basque Cheesecake in a Loaf Pan as I am! It’s such a special dessert that brings warmth and joy to any occasion. Enjoy every creamy bite and don’t hesitate to share your experience with family and friends. Happy baking!