Description
Discover the rustic charm of Burnt Basque Cheesecake made in a loaf pan, featuring a deeply caramelized top and a creamy, custard-like interior. This Spanish classic is reimagined for home bakers seeking an accessible, no-fuss dessert with a unique texture and flavor profile.
Ingredients
Scale
For the Cheesecake Batter
- 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
For the Pan Preparation
- Butter or parchment paper for greasing and lining loaf pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Generously grease a loaf pan with butter or line it with parchment paper, ensuring the paper overhangs the edges for easy removal later.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, free of lumps.
- Add Sugar: Gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is fluffy and well combined.
- Incorporate Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Add Vanilla and Salt: Mix in the vanilla extract and salt to enhance the flavor profile.
- Pour in Heavy Cream: Slowly add the heavy cream while continuously beating to keep the batter smooth and blended.
- Sift and Mix Flour: Sift the all-purpose flour into the bowl and mix gently until just combined; avoid overmixing to prevent excessive air incorporation.
- Pour Batter and Tap: Pour the cheesecake batter into the prepared loaf pan and tap the pan lightly on the counter to release any trapped air bubbles for an even bake.
- Bake: Place the pan in the oven and bake for 45-50 minutes until the top is deeply caramelized and dark brown, with the center still slightly jiggly.
- Cool and Refrigerate: Let the cheesecake cool completely in the pan at room temperature, then refrigerate for at least 4 hours to set before slicing and serving.
Notes
- Use room temperature cream cheese, eggs, and heavy cream for a smoother batter consistency.
- Do not overmix the batter to maintain the creamy texture and avoid incorporating too much air.
- Ensure the parchment paper overhangs the loaf pan for easy removal and to create the characteristic rustic ridges on the cheesecake.
- The deeply caramelized top provides the signature bittersweet burnt flavor, contrasting beautifully with the creamy center.
- Refrigeration time is crucial for achieving the perfect sliceable texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Keywords: Burnt Basque Cheesecake, Basque cheesecake, loaf pan cheesecake, caramelized cheesecake, Spanish dessert, rustic cheesecake recipe, creamy cheesecake, no crust cheesecake
