Burnt Basque Cheesecake

Why Make This Recipe

If you love cheesecake and are looking for something deliciously decadent, the Indulgent Burnt Basque Cheesecake made in a loaf pan is a perfect choice. Its creamy texture and rich flavor will make your taste buds sing! This cheesecake is easy to make, and its unique burnt top gives it a delightful charm. Plus, using a loaf pan means you can slice it easily for serving, making it perfect for parties or family gatherings.

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

1. Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the edges for easy removal later.
2. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and mix until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Slowly pour in the heavy cream while continuing to mix until the batter is smooth.
5. Sift in the all-purpose flour and salt, mixing until just combined.
6. Pour the batter into the prepared loaf pan.
7. Bake in the preheated oven for about 30 to 35 minutes, or until the top is deeply browned and a bit cracked.
8. Once done, let it cool at room temperature, then refrigerate for at least 4 hours, or overnight if possible.
9. Before serving, run a knife around the edges and lift the cheesecake out using the parchment paper.

How to Serve Indulgent Burnt Basque Cheesecake

Slice the cheesecake into generous portions and serve each slice with a dollop of whipped cream. Add a handful of fresh berries on the side for a refreshing touch. Drizzle some caramel sauce on top for added sweetness and flavor.

How to Store Indulgent Burnt Basque Cheesecake

You can store any leftovers in the refrigerator. Wrap the cheesecake tightly in plastic wrap or cover it with aluminum foil to keep it fresh. It will last for up to 5 days in the fridge.

Tips to Make Indulgent Burnt Basque Cheesecake

• Ensure that all your ingredients are at room temperature for the best results.
• Don’t skip the cooling and refrigerating step—it really enhances the flavor and texture!
• For a firmer cheesecake, you can bake it a little longer, but be careful not to burn it too much.

Variation

You can mix things up by adding different flavors. Try incorporating lemon zest for a citrusy twist, or add chocolate chips or swirls for extra indulgence.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the cheesecake might not be as rich and creamy.

2. Is there a gluten-free version of this recipe?
Absolutely! Simply replace the all-purpose flour with your favorite gluten-free alternative.

3. Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it tightly and store in the freezer for up to 3 months. Thaw in the fridge before serving.

Indulgent Burnt Basque Cheesecake in a Loaf Pan

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• Author: recipesforcook
• Total Time: 255 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A creamy, decadent Basque cheesecake with a unique burnt top, perfect for slicing and serving at gatherings.

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Ingredients

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• 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)

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Instructions

1. Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the edges for easy removal later.
2. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and mix until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Slowly pour in the heavy cream while continuing to mix until the batter is smooth.
5. Sift in the all-purpose flour and salt, mixing until just combined.
6. Pour the batter into the prepared loaf pan.
7. Bake in the preheated oven for about 30 to 35 minutes, or until the top is deeply browned and a bit cracked.
8. Once done, let it cool at room temperature, then refrigerate for at least 4 hours, or overnight if possible.
9. Before serving, run a knife around the edges and lift the cheesecake out using the parchment paper.

Notes

Ensure all ingredients are at room temperature for best results. Don’t skip the cooling step to enhance flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 28g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 150mg