Name: Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 16 oz cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1 1/4 cups heavy cream; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon vanilla extract; Butter or parchment paper for greasing and lining loaf pan

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Introduction

The Burnt Basque Cheesecake is a rustic, caramelized dessert known for its creamy center and deeply browned top. This recipe adapts the classic by baking it in a loaf pan, making it easier for home cooks to achieve that signature texture and look without special equipment.

A close-up view of a thick, creamy cheesecake with one visible layer. The top layer is a rich, dark golden brown with a shiny, slightly cracked surface running down the middle. The interior layer is smooth and pale yellow, showing a dense, moist texture. The cheesecake sits inside a white parchment paper-lined rectangular black metal pan placed on a white marbled surface. In the background, there are a few stacked white bowls with a soft, blurred appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 1/4 cups heavy cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
Butter or parchment for greasing loaf pan

Instructions

Step 1: Preheat your oven to 400°F (205°C). Grease a loaf pan and line it with parchment paper, ensuring the paper overhangs on all sides for easy removal.
Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy.
Step 3: Add the sugar and continue beating until the mixture is fluffy and well combined.
Step 4: Beat in the eggs one at a time, incorporating each fully before adding the next.
Step 5: Mix in the vanilla extract and salt, then slowly pour in the heavy cream while continuing to beat the batter.
Step 6: Sift the flour over the mixture and gently fold it in until just combined, taking care not to overmix.
Step 7: Pour the batter into the prepared loaf pan and tap it lightly on the counter to release any air bubbles.
Step 8: Bake for 45-50 minutes, until the top is deeply caramelized and dark brown but the center still jiggles slightly when shaken.
Step 9: Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours before slicing and serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth and even batter.
Overmixing the batter can incorporate too much air, affecting the creamy texture—mix just until combined.
Line the loaf pan generously with parchment paper so you can easily lift the cheesecake out and preserve its rustic ridges.
For a richer flavor, try adding a tablespoon of lemon zest or a splash of liqueur like Grand Marnier to the batter.
Serve with fresh berries or a drizzle of honey to complement the tangy cheesecake.

Storage

Store the cheesecake in the refrigerator, covered tightly, for up to 3-4 days. Enjoy chilled or at room temperature. Leftover slices can be gently reheated in a warm oven for a few minutes to soften the center, but be careful not to melt it completely.

How to Serve

A rectangular loaf cake with a shiny, dark golden brown top that has a large crack running down the middle revealing a creamy light yellow inside. The cake has a smooth and dense texture, sitting in a black baking tin lined with white parchment paper. The edges are evenly browned, and some parchment paper edges are crumpled outside the tin. The background is a white marbled texture with stacked white bowls and a cloth slightly blurred to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a loaf pan?

Yes, a springform pan or round cake pan can also be used. Keep in mind the baking time may vary slightly, and the shape will affect the cheesecake’s appearance.

Why is the top burnt but the inside creamy?

The cheesecake is baked at a high temperature to caramelize the sugars on top, creating a burnt, bittersweet crust. Meanwhile, the inside remains soft because it sets gently, resulting in the signature contrast of textures.