Why Make This Recipe
The Indulgent Burnt Basque Cheesecake in a Loaf Pan is a dessert that brings joy to every occasion. Its creamy texture and rich flavor create a delightful experience for your taste buds. It’s a unique twist on traditional cheesecake, featuring a charred top that adds character and deliciousness. This recipe is perfect for gatherings, special celebrations, or as a sweet treat for yourself!
How to Make Indulgent Burnt Basque Cheesecake in a Loaf Pan
Ingredients:
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
- 1 cup Whipped Cream (For serving)
- 1 cup Fresh Berries (For serving)
- 1/2 cup Caramel Sauce (For drizzling on top)
Directions:
- Preheat your oven to 400°F (200°C).
- Line a loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal later.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the granulated sugar, mix until well combined.
- Incorporate the eggs one by one, mixing well after each addition.
- Pour in the heavy cream, followed by the flour and salt. Mix until everything is smooth.
- Transfer the batter into the prepared loaf pan.
- Bake in the preheated oven for 40-50 minutes, or until the top is deeply browned and slightly cracked.
- Remove from the oven and let it cool in the pan for about 30 minutes.
- Carefully lift the cheesecake out of the pan by the parchment paper and let it cool completely on a wire rack.
How to Serve Indulgent Burnt Basque Cheesecake in a Loaf Pan
Once cooled, you can slice the cheesecake and serve it with a dollop of whipped cream, fresh berries, and a drizzle of caramel sauce on top. This adds a beautiful touch and enhances the flavors.
How to Store Indulgent Burnt Basque Cheesecake in a Loaf Pan
Store any leftovers in the refrigerator. Wrap the cheesecake tightly with plastic wrap or keep it in an airtight container. It will last up to 5 days in the fridge. You can also freeze it for up to 2 months, but make sure to wrap it well.
Tips to Make Indulgent Burnt Basque Cheesecake in a Loaf Pan
- Always use room-temperature ingredients for a smoother batter.
- Keep an eye on the baking time; every oven is different, so adjust as necessary.
- For even texture, avoid overmixing the batter once you add the eggs.
Variation
You can add flavors like vanilla extract or lemon zest for a different twist. Chocolate chips or nuts could also be mixed into the batter for added texture and taste.
FAQs
Can I use low-fat cream cheese for this recipe?
Yes, but the cheesecake may not be as rich and creamy.
Can I make this cheesecake ahead of time?
Absolutely! It can be made a day in advance and stored in the refrigerator.
What can I substitute for heavy cream?
You can use half-and-half or a lighter cream, but it may affect the creaminess of the cheesecake.
Indulgent Burnt Basque Cheesecake in a Loaf Pan
Ingredients
Cheesecake Batter
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
For Serving
- 1 cup Whipped Cream For serving
- 1 cup Fresh Berries For serving
- 1/2 cup Caramel Sauce For drizzling on top
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Line a loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal later.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the granulated sugar, mix until well combined.
- Incorporate the eggs one by one, mixing well after each addition.
- Pour in the heavy cream, followed by the flour and salt. Mix until everything is smooth.
- Transfer the batter into the prepared loaf pan.
Baking
- Bake in the preheated oven for 40-50 minutes, or until the top is deeply browned and slightly cracked.
- Remove from the oven and let it cool in the pan for about 30 minutes.
- Carefully lift the cheesecake out of the pan by the parchment paper and let it cool completely on a wire rack.
Serving
- Once cooled, slice the cheesecake and serve with a dollop of whipped cream, fresh berries, and a drizzle of caramel sauce on top.