This Burnt Basque Cheesecake baked in a loaf pan is an indulgent, rich dessert with a signature caramelized top and a smooth, custard-like center. The recipe offers all the flavors of the classic Basque cheesecake in a smaller, more manageable loaf-size, making it perfect for smaller gatherings or an intimate treat. The high-temperature baking method gives it a distinct burnt top, adding depth and a slight bitterness to balance the cheesecake’s natural sweetness.

Full Recipe:

Ingredients

• 1 1/2 cups cream cheese, softened (full-fat)

• 1/2 cup granulated sugar

• 2 large eggs, room temperature

• 3/4 cup heavy cream

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1 tablespoon all-purpose flour

Directions

1. Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving an overhang for easy removal.

2. In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.

3. Add the eggs one at a time, mixing thoroughly after each addition.

4. Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated.

5. Sift in the flour and fold gently until just combined.

6. Pour the batter into the prepared loaf pan and tap it lightly on the counter to release any air bubbles.

7. Bake for 40–45 minutes, or until the top is deeply golden and the center jiggles slightly.

8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing and serving.

Nutrients

• Calories: 310 kcal per slice

• Sugar: 14g

• Sodium: 180mg

• Fat: 26g

  • Saturated Fat: 15g

  • Unsaturated Fat: 9g

  • Trans Fat: 0.5g

• Carbohydrates: 15g

  • Fiber: 0g

• Protein: 5g

• Cholesterol: 120mg

Why Burnt Basque Cheesecake Baked in a Loaf Pan Is So Special

The Burnt Basque Cheesecake baked in a loaf pan is a versatile and indulgent dessert that appeals to those who enjoy rich and creamy treats with a unique twist. The most striking feature of this cheesecake is its dark, caramelized top, which is intentionally “burnt” during the baking process. This burnt top adds a layer of bitterness, which perfectly balances the natural sweetness of the cream cheese filling. The result is a complex flavor profile that’s both sweet and slightly savory, offering something different from traditional cheesecakes.

Baking the cheesecake in a loaf pan rather than a round pan provides a different visual appeal. The long, rectangular shape allows for easy slicing and serving, making it an ideal choice for smaller gatherings or personal indulgence. Its compact size means you can enjoy the flavors of the classic Basque cheesecake without the need for large portions, ensuring that the rich and decadent nature of the dessert doesn’t overwhelm you. Additionally, this version offers more surface area for that iconic burnt top, ensuring that each slice has a bit of that signature caramelization.

The Key Ingredients That Make Burnt Basque Cheesecake a Delight

What makes Burnt Basque Cheesecake so special is the simplicity of its ingredients. The rich, creamy filling is made with just a few essential elements: cream cheese, sugar, eggs, heavy cream, vanilla extract, salt, and a small amount of flour. Each ingredient plays a key role in creating the cheesecake’s signature texture and flavor.

Cream cheese is the base of the cheesecake, providing a smooth and velvety texture that forms the heart of this indulgent dessert. The addition of granulated sugar sweetens the filling, balancing the slight bitterness of the burnt top. Eggs contribute to the cheesecake’s structure and custard-like consistency, while heavy cream adds richness, making the dessert extra smooth and luxurious. A touch of vanilla extract enhances the flavor, giving the cheesecake a warm, aromatic undertone, while a pinch of salt amplifies the sweetness of the other ingredients.

Flour is used sparingly, but it plays a crucial role in stabilizing the filling, helping it set properly during baking. The combination of these simple ingredients results in a dessert that’s both rich and balanced, with each bite offering a satisfying contrast between the slightly bitter caramelized top and the creamy filling beneath.

The Baking Process: The Secret Behind the Burnt Top

The high-temperature baking method is what sets the Burnt Basque Cheesecake apart from traditional cheesecakes. The cheesecake is baked at 400°F (200°C), a much higher temperature than most cheesecake recipes. This high heat causes the top of the cheesecake to darken, caramelizing the sugars in the cream cheese and creating that signature burnt appearance. It’s important to bake the cheesecake until the top is deeply golden, which typically takes around 40 to 45 minutes.

The high heat also causes the center to remain slightly jiggly, which is key to achieving that smooth, custard-like texture. When you remove the cheesecake from the oven, it should still have a little wiggle in the center. As it cools, the cheesecake will firm up, creating the perfect balance between a rich, creamy filling and a slightly crispy, caramelized top.

One of the beautiful things about this cheesecake is that the “burnt” top doesn’t taste burnt in a traditional sense. Instead, the caramelization brings out complex flavors that add depth and richness to the dessert. The slight bitterness of the top works as a perfect counterpoint to the sweetness of the filling, creating a harmonious flavor experience that’s sure to delight any dessert lover.

Why Use a Loaf Pan?

While Burnt Basque Cheesecake is traditionally baked in a round pan, using a loaf pan has its own set of advantages. The rectangular shape of the loaf pan makes it easier to serve and slice, especially when you’re baking for smaller gatherings or personal enjoyment. This size is perfect for those who want to indulge in a rich, creamy cheesecake without having to deal with an oversized portion.

Another benefit of using a loaf pan is that it allows for more surface area on top of the cheesecake, which means you get more of the characteristic burnt caramelized topping. Each slice can have a perfect ratio of burnt top to smooth filling, ensuring that every bite is as delightful as the last. Additionally, the loaf pan helps with even cooking, as the batter spreads evenly across the base, ensuring that the cheesecake bakes uniformly and achieves that perfect custard-like texture.

Serving and Storing Your Burnt Basque Cheesecake

Once your Burnt Basque Cheesecake is baked, it’s important to let it cool to room temperature before refrigerating. This cooling period allows the cheesecake to set, ensuring the perfect texture when you slice it. For the best results, it’s recommended to refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.

When serving, slice the cheesecake into manageable portions. The loaf pan format makes it easy to cut perfect slices that are ideal for sharing, or you can enjoy it all yourself if you’re craving a personal indulgence. The burnt top provides a nice contrast to the creamy filling, making each bite an experience in texture and flavor.

Burnt Basque Cheesecake can be stored in the refrigerator for up to 3 days. If you have leftovers, make sure to cover the cheesecake tightly with plastic wrap or store it in an airtight container to keep it fresh. For longer storage, you can freeze the cheesecake for up to a month. To serve from frozen, simply let it thaw in the refrigerator for several hours before enjoying.

Health Considerations and Nutritional Breakdown

Though indulgent, Burnt Basque Cheesecake can still be enjoyed in moderation. The nutritional values per slice offer a good balance of richness and satisfaction, with approximately 310 calories per serving. The cheesecake is high in fat due to the use of heavy cream and cream cheese, with 26g of fat per slice, of which 15g are saturated fat. While this may not be ideal for those on a low-fat diet, the richness and small portion size mean that it can be enjoyed as an occasional treat.

Each slice contains 14g of sugar, making it a moderately sweet dessert. The protein content, 5g per slice, comes from the eggs and cream cheese, offering a slight nutritional benefit. While it may not be considered a health food, Burnt Basque Cheesecake is an indulgent, rich dessert that’s perfect for special occasions or when you want to treat yourself to something extraordinary.

Conclusion: A Modern Take on a Classic Dessert

Burnt Basque Cheesecake baked in a loaf pan offers a unique twist on the classic Spanish dessert. The high-temperature baking method gives the cheesecake its signature burnt top, adding depth and complexity to the flavor profile. With a smooth, creamy filling and a caramelized top that contrasts perfectly with the rich center, this cheesecake is a true indulgence.

By baking in a loaf pan, the recipe becomes more approachable for smaller gatherings, offering a perfectly portioned treat that still delivers all the delicious flavors of the original. Whether you’re making it for a special occasion or as a personal treat, this Burnt Basque Cheesecake will impress with its simplicity, flavor, and elegance. Its rich, custard-like texture combined with the distinctive burnt top ensures that every slice is a memorable experience.