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Burnt Basque Cheesecake in a Loaf Pan Recipe

Burnt Basque Cheesecake in a Loaf Pan Recipe
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★★★★★

4.8 from 17 reviews

This Burnt Basque Cheesecake recipe offers a creamy, custard-like interior with a deeply caramelized, almost burnt top, all perfectly baked in a convenient loaf pan. It’s a delightful variation of the classic Spanish dessert, presenting an easy-to-make, crowd-pleasing treat with a rich texture and subtle vanilla flavor.

Ingredients

Scale

Cheesecake Base

  • 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

Instructions

  1. Prepare the Pan: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, ensuring there is some overhang on the sides to make removing the cheesecake easier after baking.
  2. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture is very smooth and fluffy, which helps create a light texture.
  3. Add Eggs: Incorporate the eggs one at a time into the mixture, beating well after adding each egg to ensure full integration and a creamy batter.
  4. Combine Remaining Wet Ingredients: Pour in the heavy cream, vanilla extract, and salt. Beat the mixture until everything is fully incorporated and has a silky smooth consistency.
  5. Add Flour: Sift the all-purpose flour over the batter and gently fold it in just until combined, avoiding overmixing to maintain the cheesecake’s creamy texture.
  6. Fill the Loaf Pan: Pour the batter into the prepared loaf pan. Tap the pan lightly on the countertop to release any trapped air bubbles and settle the batter evenly.
  7. Bake: Bake for 40 to 45 minutes in the preheated oven. The top should develop a deep golden-brown, almost burnt color, while the center should still jiggle slightly when you gently shake the pan, ensuring a creamy interior.
  8. Cool and Chill: Remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to let the texture set fully before slicing and serving.

Notes

  • Using room temperature eggs ensures even mixing and prevents curdling.
  • Do not overbake; the center should remain slightly jiggly for the perfect creamy texture.
  • The burnt top adds flavor and character; don’t be alarmed by its dark appearance.
  • Refrigerate overnight for best slicing results and flavor development.
  • Use a sharp knife warmed in hot water before slicing to get clean cuts.

Nutrition

Keywords: Burnt Basque Cheesecake, Basque cheesecake recipe, burnt top cheesecake, easy cheesecake, loaf pan cheesecake, Spanish dessert

Find it online: https://hannahdelgado.com/burnt-basque-cheesecake-in-a-loaf-pan-recipe/