If you’re craving a show-stopping dessert without mountains of work (or dishes!), Burnt Basque Cheesecake in a Loaf Pan will absolutely steal your heart. This rich, creamy European-style cheesecake bakes up with a beautifully caramelized top and a custardy center, yet it comes together with minimal fuss and only a handful of ingredients. It’s perfect for sharing—if you’re willing—or savoring over a couple of days, and I promise, your friends will never believe you used a humble loaf pan for such decadent results!
Ingredients You’ll Need
One of the best things about Burnt Basque Cheesecake in a Loaf Pan is just how simple and unfussy the ingredients are. Each one plays a crucial role in achieving that luxurious texture, deep flavor, and signature burnished look that makes this cheesecake irresistible!
- Cream Cheese (1 1/2 cups, softened): The luscious, creamy base of the cheesecake—full-fat cream cheese gives you the silkiest texture.
- Granulated Sugar (1/2 cup): Adds just the right touch of sweetness and balances the tang of the cream cheese.
- Eggs (2 large, room temperature): Essential for a custardy, set-but-tender center; room temperature eggs blend in smoothly.
- Heavy Cream (3/4 cup): Brings extra richness and that melt-in-your-mouth softness.
- Vanilla Extract (1/2 teaspoon): A splash for warmth and depth—don’t skip it!
- Salt (1/8 teaspoon): Just a pinch awakens all the other flavors; don’t underestimate its impact.
- All-Purpose Flour (1 tablespoon): It’s not much, but flour helps bind everything and delivers that signature Basque-style texture.
How to Make Burnt Basque Cheesecake in a Loaf Pan
Step 1: Prepare Your Loaf Pan
Preheat your oven to 400°F (200°C), then line your loaf pan with parchment paper. Make sure to leave plenty of extra parchment hanging over the sides—this makes it super easy to lift out that beautiful cheesecake later. This little step saves so much headache when it’s time to serve.
Step 2: Beat Together the Cream Cheese and Sugar
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is incredibly smooth and fluffy—aim for almost no lumps. Taking your time here (and starting with truly room temperature cream cheese) is the secret to that ultra-luxurious, creamy filling.
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This ensures everything is beautifully blended, giving your Burnt Basque Cheesecake in a Loaf Pan its signature silky custard consistency.
Step 4: Add the Cream, Vanilla, and Salt
Pour in the heavy cream, vanilla extract, and salt. Beat again until everything is luscious and smooth—it should look almost like a thick, glossy custard at this point.
Step 5: Sift and Fold in the Flour
Using a fine-mesh sieve, sift in the tablespoon of flour to avoid lumps. Gently fold it in with a spatula—don’t overmix, you just want it fully incorporated so your cheesecake texture stays light and creamy.
Step 6: Bake
Pour the batter into your prepared loaf pan, then gently tap it on the counter a couple of times to pop any air bubbles. Slide the pan into the oven and bake for 40 to 45 minutes. The top will be beautifully deep golden (almost burnt—that’s exactly what you want!) and the center should still jiggle slightly when you gently shake the pan.
Step 7: Cool and Chill
Allow your masterpiece to cool in the pan to room temperature. Then refrigerate it for at least 4 hours, but overnight is even better. This chilling step is crucial for perfect slices and that irresistibly creamy-but-set texture that makes Burnt Basque Cheesecake in a Loaf Pan so dreamy.
How to Serve Burnt Basque Cheesecake in a Loaf Pan
Garnishes
For a classic look, simply dust with a touch of powdered sugar or spoon over some fresh berries—raspberries and blackberries play especially well against the tangy richness. A dollop of softly whipped cream also feels positively luxurious atop each slice.
Side Dishes
Because Burnt Basque Cheesecake in a Loaf Pan is so rich, it’s lovely with something light and refreshing on the side: think a citrus salad, a crisp espresso, or even a few sliced stone fruits. The brightness will enhance every bite of cheesecake!
Creative Ways to Present
This loaf pan version is perfect for neat, thick slices—try cutting them into cubes for cheesecake “bites” at a party, or layering gently with roasted fruit in parfait glasses. Serve on a wooden board, scattered with nuts and dried fruit, for a rustic—and completely irresistible—dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in plastic wrap or store in an airtight container. Burnt Basque Cheesecake in a Loaf Pan keeps beautifully in the fridge for up to 4 days, making it a fantastic make-ahead treat for busy weeks or special occasions.
Freezing
If you want to keep your cheesecake even longer, you can absolutely freeze it! Place well-wrapped slices or the whole loaf (parchment and plastic wrap double-wrapped for best protection) in the freezer for up to one month. Thaw overnight in the fridge and it’s nearly as luscious as freshly baked.
Reheating
This cheesecake is best enjoyed chilled or at cool room temperature. If you prefer a softer texture, let it sit out for 20–30 minutes before serving. There’s no need to bake or microwave—it’s meant to be served cool!
FAQs
Can I use low-fat cream cheese?
For the creamiest, most luxurious result, full-fat cream cheese is strongly recommended. Low-fat alternatives can make the cheesecake less rich and sometimes cause a grainy texture, but in a pinch you can use them—it just won’t quite have that signature melt-in-your-mouth feel.
Why does the top of my cheesecake look burnt?
That’s exactly what you want! The deep golden, caramelized top of Burnt Basque Cheesecake in a Loaf Pan is both traditional and delicious—the slight bitterness from the caramelization balances the sweetness perfectly.
Can I make this gluten-free?
Absolutely! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. The recipe only calls for a tablespoon, so gluten-free flours work very well here with no flavor or texture issues.
Do I have to chill the cheesecake overnight?
While you can technically chill it for just 4 hours, overnight is magic for both flavor and texture. The rest time allows the center to fully set, making every slice neat and creamy. Trust me, it’s worth the wait for perfect Burnt Basque Cheesecake in a Loaf Pan!
What size loaf pan should I use?
A standard loaf pan (about 8.5 x 4.5 inches) is ideal for this recipe. The batter will fill it about two-thirds full and bake up with the signature lofty, jiggly rise and deep caramelized top characteristic of Basque cheesecakes.
Final Thoughts
Baking Burnt Basque Cheesecake in a Loaf Pan is the kind of joyful kitchen project that rewards you with something truly special—rich, slightly dramatic, and impossible to resist. Don’t be surprised if it becomes your new go-to for impressing guests (or just treating yourself!). Give it a try, and discover just how easy and magical this cheesecake can be.
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Burnt Basque Cheesecake in a Loaf Pan Recipe
- Total Time: 55 minutes plus chilling
- Yield: 6 slices
- Diet: Vegetarian
Description
Indulge in the decadent delight of a Burnt Basque Cheesecake baked in a loaf pan, boasting a caramelized top and a luscious custard-like center. This small-batch version offers a rich and creamy experience for any cheesecake lover.
Ingredients
Cheesecake Batter:
- 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
- Preheat the Oven: Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add Eggs and Cream: Gradually add the eggs one at a time, followed by the heavy cream, vanilla extract, and salt. Mix until silky.
- Incorporate Flour: Gently fold in the sifted flour until just combined.
- Bake: Pour the batter into the prepared pan, tap to release air bubbles, and bake for 40–45 minutes until golden with a slight jiggle.
- Chill: Let the cheesecake cool, then refrigerate for at least 4 hours or overnight before slicing.
Notes
- Ensure cream cheese is at room temperature for optimal mixing.
- Avoid overbaking to maintain a slightly jiggly center.
- For clean slices and perfect texture, chill the cheesecake thoroughly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
