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Burnt Basque Cheesecake in a Loaf Pan

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Indulge in the creamy goodness of a Burnt Basque Cheesecake in a Loaf Pan. This decadent, caramelized cheesecake features a rich and velvety texture with a perfectly charred top, making it a showstopper for any occasion. Learn how to make this simple yet irresistible dessert using a loaf pan for an easy, no-fuss version of the classic Basque cheesecake.

Ingredients

  • 1 lb (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (120ml) full-fat sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup (30g) all-purpose flour
  • Pinch of salt
  • Butter (for greasing)

Instructions

  • Preheat Oven: Preheat your oven to 400°F (200°C). Line a loaf pan (about 8×4 inches) with parchment paper, leaving some overhang for easy removal of the cheesecake later. Grease lightly with butter.
  • Prepare the Batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar and mix until fully combined and creamy.
  • Add Wet Ingredients: Add the heavy cream, sour cream, and vanilla extract to the cream cheese mixture, and continue to beat until smooth.
  • Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
  • Add Dry Ingredients: Sift the flour and salt into the mixture and mix until everything is combined.
  • Bake: Pour the batter into the prepared loaf pan. Bake for about 40-45 minutes, or until the top is deeply golden brown and cracked, and the center is still slightly wobbly.
  • Cool and Serve: Allow the cheesecake to cool in the pan. Once cooled, remove from the pan using the parchment paper. Chill for a few hours before serving to allow the texture to set. The cheesecake can also be served at room temperature.

Notes

  • Baking Tip: The “burnt” look is key to this cheesecake’s signature flavor, so don’t be afraid of the darkened top. It adds depth and a caramelized taste.
  • Storage: Store leftover cheesecake in the refrigerator for up to 3 days.
  • Texture: The cheesecake should be creamy on the inside with a nice contrast between the burnt top and smooth filling.