Burnt Basque Loaf Cheesecake

This burnt Basque cheesecake bakes up tall and creamy in a loaf pan with a dark caramelized top and a custardy center that’s just set but still wobbly. It is rich yet shockingly simple and has saved me when I needed a showstopper dessert for a small crowd.

Whenever I crave cheesecake in the middle of the week I turn to this version. The loaf pan size means I can bake it anytime without worrying about leftovers going to waste. My family loves how special it feels even on an ordinary day.

Ingredients

• Cream cheese: full fat gives the cheesecake its velvety body and is key for richness go for a brick style at room temperature for smooth mixing
• Granulated sugar: sweetens and helps caramelize the top use fine white sugar for an even melt
• Eggs: bind the batter and deliver a classic creamy custard go for large and let them come to room temperature for easy blending
• Heavy cream: enhances the silky texture choose high quality for the richest flavor
• Vanilla extract: offers aromatic depth and a bakery style warmth select pure extract if you can
• Salt: enhances the other flavors a little goes a long way
• All purpose flour: gives just enough structure for the signature wobble sift for fuller blending

Step-by-Step Instructions

Prepare the Pan:

Line your loaf pan with parchment paper pressing into corners and letting the sides hang over for easy lifting after baking

Cream the Cheese and Sugar:

In a large bowl beat the cream cheese and sugar together until the mixture is very smooth and fluffy this is the secret to a lump free batter

Add the Eggs:

Mix in the eggs one at a time blending well after each addition so the mixture stays glossy and unified

Incorporate Cream and Flavors:

Pour in the heavy cream vanilla extract and salt beat everything on low just until you have a silky smooth batter

Fold in the Flour:

Sift the flour right over the batter gently fold it in using a spatula to keep the mixture light and just combined

Fill the Pan:

Pour the batter into your lined pan tap it lightly on the counter to pop any large air bubbles for a fine even crumb

Bake to Perfection:

Bake at four hundred degrees until the top is deeply golden and puffed and the center still has a gentle jiggle about forty five minutes is perfect for most ovens

Chill:

Let the cheesecake cool fully to room temperature then transfer to the fridge for at least four hours or preferably overnight before slicing it will finish setting as it chills

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Cream cheese is my absolute favorite part of this recipe for its lush rich mouthfeel. I will never forget serving this as a surprise on my sister’s birthday and seeing her eyes light up after the first bite.

Storage Tips

Keep leftovers covered in the refrigerator for up to five days. The texture stays smooth and the flavor only gets better. For extra freshness I tuck a paper towel under the lid to absorb any moisture and keep the top just right.

Ingredient Swaps

You can swap the heavy cream for full fat coconut cream for a dairy free version with a slight tropical note. If you do not have vanilla extract a touch of almond extract or even some finely grated lemon zest brings a lovely hint of flavor.

Serving Ideas

Cut extra thick slices and serve chilled or let them come up to room temperature for a softer more custardy bite. I love it just as is but a spoonful of jam or roasted fruit makes an elegant touch for guests.

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Basque Cheesecake’s Story

Originally from San Sebastian in Spain burnt Basque cheesecake is famous for its deep brown almost adopted crust and soft flowing center. Unlike classic cheesecakes its intentionally rustic no crust required and the burn is part of the charm. I like the loaf pan format for the way it simplifies tricky unmolding and gives you tall beautiful slices every time.

Frequently Asked Questions About Recipes

→ What makes this cheesecake unique?

The intense heat caramelizes the top, yielding a signature burnt flavor and a luxuriously creamy, custard-like center.

→ Why use a loaf pan instead of a round pan?

A loaf pan offers smaller portions, easier slicing, and a quicker bake time compared to a traditional round pan.

→ Can I substitute light cream cheese?

Using full-fat cream cheese is recommended for creamy texture and flavor, but light cheese can be used with a slight compromise in richness.

→ How do I know when it's done baking?

The top should be deeply golden and the center should still jiggle slightly for that ideal creamy interior.

→ Why is chilling necessary?

Chilling allows the cheesecake to set properly, ensuring clean slices and a smooth, velvety texture.