Burnt Basque Cheesecake in a Loaf Pan Recipe
This Burnt Basque Cheesecake recipe offers a rich and creamy dessert with a perfectly caramelized top achieved by baking in a loaf pan. This no-fuss version uses simple ingredients like cream cheese, sugar, eggs, heavy cream, and a touch of flour, producing a luxuriously smooth texture and a signature burnt exterior. The cheesecake can be served plain or topped with whipped cream, fresh berries, and caramel sauce for added decadence.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
Scale
For the Cake
- 16 oz full-fat cream cheese, room temperature
- ¾ cup granulated sugar
- 3 large eggs, 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, for serving
- 1 cup fresh berries, for serving
- ½ cup caramel sauce, for drizzling on top
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and grease a standard loaf pan thoroughly to prevent sticking.
- Prepare the cream cheese mixture: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Gradually add the granulated sugar while continuing to mix until fully combined and smooth.
- Add eggs: Crack the eggs into the mixture one at a time, mixing well after each addition to ensure a uniform batter.
- Incorporate heavy cream: Slowly pour in the heavy cream and mix until the batter is smooth and silky.
- Fold in dry ingredients: Sift the all-purpose flour and salt together, then gently fold them into the batter, taking care not to overmix.
- Pour into loaf pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the loaf pan in the oven and bake for approximately 50-60 minutes. The cheesecake should have a deeply caramelized, almost burnt top and slightly jiggle in the center when gently shaken.
- Cool: Remove the cheesecake from the oven and let it cool completely in the pan at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
- Serve: Carefully remove the cheesecake from the loaf pan and slice. Optionally, serve with whipped cream, fresh berries, and a drizzle of caramel sauce for an elegant presentation and added flavor contrast.
Notes
- Using room temperature ingredients helps achieve a smoother batter and more even baking.
- Be sure not to overmix the batter after adding flour to maintain a tender texture.
- The characteristic burnt top is key for authentic Basque cheesecake flavor — don’t worry if it looks dark.
- If you prefer a lighter texture, substitute heavy cream with lighter cream, but the richness will be reduced.
- Letting the cheesecake cool completely before refrigerating prevents cracking and ensures a creamy texture.
- This recipe can easily be made gluten-free by using a suitable all-purpose gluten-free flour blend.
Keywords: Burnt Basque Cheesecake, Basque burnt cheesecake, no crust cheesecake, caramelized cheesecake, easy cheesecake recipe, Spanish dessert