why make this recipe
If you love cheesecake, then you are in for a treat with this Indulgent Burnt Basque Cheesecake. It’s rich, creamy, and has a delightful burnt top that brings out its unique flavor. Making it in a loaf pan adds a fun twist to the traditional round shape, making serving and presentation even easier. Perfect for any occasion, this cheesecake will impress your family and friends!
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 your loaf pan with parchment paper, letting the paper hang over the edges.
- In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and blend until combined.
- Add the eggs one at a time, mixing well after each addition. Then, pour in the heavy cream and mix until fully incorporated.
- Sift in the all-purpose flour and salt, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 30-35 minutes or until the top is dark brown and the center is still jiggly.
- Remove from the oven and let it cool in the pan for at least 30 minutes. Then, transfer it to the fridge and chill for at least 4 hours or overnight for best results.
how to serve Indulgent Burnt Basque Cheesecake in a Loaf Pan
To serve, slice the cheesecake into generous pieces. Top each slice with a dollop of whipped cream, a handful of fresh berries, and a drizzle of caramel sauce. Enjoy this creamy dessert as a perfect ending to your meal!
how to store Indulgent Burnt Basque Cheesecake in a Loaf Pan
Store any leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. If you want to keep it longer, you can freeze it. Wrap it well in plastic wrap and foil before freezing for up to 2 months. Thaw in the fridge before serving.
tips to make Indulgent Burnt Basque Cheesecake in a Loaf Pan
- Make sure all your ingredients are at room temperature. This helps create a smooth batter.
- Do not skip lining the pan with parchment paper; it makes removal much easier and keeps your cheesecake intact.
- For a deeper burnt flavor, let it bake an extra couple of minutes. Just be careful not to overbake!
variation
You can flavor this cheesecake by adding lemon zest, vanilla extract, or a swirl of chocolate or fruit sauce into the batter before baking. Adding these elements can give the cheesecake a different dimension that you might enjoy!
FAQs
1. Can I use low-fat cream cheese?
Yes, but the texture and flavor might be different. Full-fat cream cheese yields the best taste and creaminess.
2. Can I bake this cheesecake in a different pan?
Absolutely! You can use a springform pan or even a round cake pan. Just adjust the baking time as needed.
3. Why does the top crack?
A cracked top is normal for burnt Basque cheesecake and adds to its rustic charm. It happens because of the high oven temperature and the airy batter.
Indulgent Burnt Basque Cheesecake
Ingredients
Cheesecake 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
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 your loaf pan with parchment paper, letting the paper hang over the edges.
- In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and blend until combined.
- Add the eggs one at a time, mixing well after each addition. Then, pour in the heavy cream and mix until fully incorporated.
- Sift in the all-purpose flour and salt, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan.
Baking
- Bake in the preheated oven for about 30-35 minutes or until the top is dark brown and the center is still jiggly.
- Remove from the oven and let it cool in the pan for at least 30 minutes. Then, transfer it to the fridge and chill for at least 4 hours or overnight for best results.
Serving
- To serve, slice the cheesecake into generous pieces. Top each slice with a dollop of whipped cream, a handful of fresh berries, and a drizzle of caramel sauce.