why make this recipe

Burnt Basque Cheesecake in a Loaf Pan is a delicious dessert that is easy to make and looks great on any dessert table. It combines the creamy texture of cheesecake with a slightly charred top that gives it a unique flavor. This recipe takes the traditional cheesecake and makes it simpler by using a loaf pan, which is easier to handle and great for slicing. Whether you are a beginner or a seasoned baker, this cheesecake is sure to impress!

how to make Burnt Basque Cheesecake in a Loaf Pan

Ingredients :

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

Directions :

Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, making sure to leave some overhang. This will help you remove the cheesecake easily.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is very smooth and fluffy.
Add the eggs one at a time, mixing well after each addition to combine.
Pour in the heavy cream, vanilla extract, and salt. Mix until everything is fully incorporated and the mixture looks silky.
Sift in the flour and gently fold it into the mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan. Lightly tap the pan on the counter to release any air bubbles.
Bake for 40–45 minutes. The top should be deeply golden, and the center should still jiggle slightly when you shake it.
Allow the cheesecake to cool to room temperature. Once cooled, refrigerate it for at least 4 hours, or preferably overnight, before slicing.

how to serve Burnt Basque Cheesecake in a Loaf Pan

Serve your Burnt Basque Cheesecake cold or at room temperature. You can slice it into thick pieces and serve it plain or with a drizzle of chocolate sauce or fresh fruit on top. A dollop of whipped cream can also add a nice touch!

how to store Burnt Basque Cheesecake in a Loaf Pan

Store any leftover cheesecake in the refrigerator. Make sure to cover it well with plastic wrap or keep it in an airtight container to maintain its freshness. It can last up to 5 days in the fridge. If you want to keep it longer, you can also freeze the cheesecake for up to 2 months. Just make sure to wrap it tightly.

tips to make Burnt Basque Cheesecake in a Loaf Pan

Make sure your cream cheese is at room temperature for a smooth batter.
Don’t skip the parchment paper; it makes removing the cheesecake much easier.
Keep an eye on the baking time, as ovens may vary. You want a deeply golden top but not burnt.
If you prefer a sweeter cheesecake, feel free to add a bit more sugar.

variation (if any)

You can add flavors to the cheesecake batter if you like. Some people enjoy adding lemon zest or orange zest for a citrus twist. You can also sprinkle in some chocolate chips or swirl in your favorite fruit puree for extra flavor.

FAQs

Q1: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, the texture may be less creamy. Full-fat is recommended for the best results.

Q2: Why does it jiggle in the center?
A: The cheesecake is done when the top is golden and the center still jiggles slightly. It will firm up as it cools in the refrigerator.

Q3: Can I bake this in a different pan?
A: Yes, you can use other types of pans, but the baking time may vary. A round pan may require a different baking duration.

Q4: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making in advance. It tastes even better after sitting in the fridge for a day or two!