The Best Burnt Basque Cheesecake That Fits Your Loaf Pan

Introduction

Have you ever craved a cheesecake that’s rich, creamy, and just a little bit rebellious? Imagine a dessert that embraces imperfection with its beautifully charred top and luscious interior. Enter the Burnt Basque Cheesecake—a culinary sensation that has taken the dessert world by storm. This unique cheesecake, originating from the Basque region of Spain, is known for its caramelized exterior and silky texture. Best of all, this recipe is designed to fit perfectly into your loaf pan, making it both practical and delicious. Are you ready to impress your friends and family with this decadent treat? Let’s dive into the details!

Ingredients List

To create the perfect burnt Basque cheesecake in a loaf pan, gather the following ingredients:

For the Cheesecake:

• 2 (8-ounce) packages cream cheese (softened)
• ¾ cup granulated sugar (adjust to taste)
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract (for flavor)
• 1 cup heavy cream (for richness)
• ¼ cup all-purpose flour (to stabilize the cheesecake)
• Pinch of salt (to enhance flavors)

Optional Toppings:

• Fresh berries (for garnish)
• Powdered sugar (for dusting)
• Whipped cream (for serving)

Substitutions:

• Use low-fat cream cheese for a lighter version.
• Substitute coconut cream for a dairy-free option.
• Replace granulated sugar with coconut sugar for a more natural sweetener.

Timing

Preparation Time: 15 minutes

Cooking Time: 40-45 minutes

Total Time: 1 hour (plus chilling time)

This total time is efficient compared to many traditional cheesecakes, making it a great option for a spontaneous dessert craving.

Step-by-Step Instructions

Step 1: Prepare Your Pan

1. Preheat your oven to 400°F (200°C). This high temperature is key to achieving that signature burnt top.
2. Line a 9×5-inch loaf pan with parchment paper, allowing the edges to overhang. This will make it easier to remove the cheesecake later.

Step 2: Make the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese until smooth. This should take about 2-3 minutes.
2. Gradually add sugar, mixing until well combined. Scrape down the sides of the bowl as needed.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and heavy cream, blending until smooth and creamy.
5. Sift in the flour and salt, mixing just until incorporated. Be careful not to overmix, as this can introduce too much air.

Step 3: Bake the Cheesecake

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 40-45 minutes. The top should be deeply browned, and the center will still be slightly jiggly.
3. Turn off the oven and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent cracks.

Step 4: Chill and Serve

1. Remove the cheesecake from the oven and let it cool to room temperature.
2. Once cooled, refrigerate for at least 4 hours, preferably overnight. This allows the flavors to develop and the texture to set.
3. When ready to serve, lift the cheesecake out of the pan using the parchment paper. Slice and enjoy!

Nutritional Information

Here’s a breakdown of the nutritional content per slice (1/8 of the cheesecake):

Nutrient	Amount
Calories	320
Total Fat	27g
Saturated Fat	16g
Cholesterol	95mg
Sodium	200mg
Total Carbohydrates	18g
Dietary Fiber	0g
Sugars	12g
Protein	5g

Note: Nutritional values may vary based on ingredient brands and specific measurements used.

Healthier Alternatives for the Recipe

To make this burnt Basque cheesecake a bit healthier without losing its deliciousness, consider these alternatives:

• Use Greek yogurt instead of heavy cream for a tangy twist and lower fat content.
• Incorporate a sugar substitute, like erythritol, for a lower-calorie option.
• Add a layer of fresh fruit on top to increase fiber and vitamins while adding a refreshing flavor contrast.

Serving Suggestions

This cheesecake is delightful on its own, but you can elevate it even more with these serving suggestions:

• Top with fresh berries such as strawberries or blueberries for a pop of color and flavor.
• Drizzle with chocolate or caramel sauce for an indulgent touch.
• Serve with a dollop of whipped cream for added creaminess.

Personal Touch:

Consider pairing your cheesecake with a glass of dessert wine or coffee for a complete dining experience.

Common Mistakes to Avoid

To ensure your burnt Basque cheesecake turns out perfectly, keep these tips in mind:

1. Don’t skip the parchment paper: It’s essential for easy removal and helps maintain the shape.
2. Avoid overmixing: This can lead to cracks and a dense texture. Mix just until combined.
3. Monitor baking time closely: Each oven is different; keep an eye on the cheesecake to achieve the perfect burn without overcooking.

Storing Tips for the Recipe

To keep your cheesecake fresh and delicious:

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze individual slices wrapped in plastic wrap and then foil for up to 3 months. Thaw in the fridge overnight before serving.
• Avoid adding toppings until serving to keep the cheesecake fresh and prevent sogginess.

Conclusion

In conclusion, this Burnt Basque Cheesecake is a delightful twist on a classic dessert, perfect for any occasion. With its rich, creamy texture and stunning appearance, it’s sure to impress. Follow this easy recipe, and you’ll have a show-stopping dessert that fits perfectly in your loaf pan. We invite you to try this recipe, share your feedback in the comments below, and subscribe for more delicious updates!

FAQs

1. Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day in advance. Just make sure to cover it well in the refrigerator.

2. How do I know when the cheesecake is done?

The top should be a deep brown color, and the center should still have a slight jiggle when you shake the pan.

3. Can I use a different pan size?

Yes, you can use a different pan, but baking times may vary. Keep an eye on the cheesecake as it bakes.

4. Is there a gluten-free option?

Yes! You can omit the flour or substitute it with almond flour for a gluten-free version.

5. How do I prevent my cheesecake from cracking?

Allow the cheesecake to cool gradually in the oven after baking, and avoid overmixing the batter to minimize air incorporation.

The Best Burnt Basque Cheesecake That Fits Your Loaf Pan

Print

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 45 minutes

Ingredients

• For the Cheesecake:
• 2 (8-ounce) packages cream cheese (softened)
• ¾ cup granulated sugar (adjust to taste)
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract (for flavor)
• 1 cup heavy cream (for richness)
• ¼ cup all-purpose flour (to stabilize the cheesecake)
• Pinch of salt (to enhance flavors)
• Optional Toppings:
• Fresh berries (for garnish)
• Powdered sugar (for dusting)
• Whipped cream (for serving)

Instructions

Step 1: Prepare Your Pan

1. Preheat your oven to 400°F (200°C). This high temperature is key to achieving that signature burnt top.
2. Line a 9x5-inch loaf pan with parchment paper, allowing the edges to overhang. This will make it easier to remove the cheesecake later.

Step 2: Make the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese until smooth. This should take about 2-3 minutes.
2. Gradually add sugar, mixing until well combined. Scrape down the sides of the bowl as needed.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and heavy cream, blending until smooth and creamy.
5. Sift in the flour and salt, mixing just until incorporated. Be careful not to overmix, as this can introduce too much air.

Step 3: Bake the Cheesecake

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 40-45 minutes. The top should be deeply browned, and the center will still be slightly jiggly.
3. Turn off the oven and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent cracks.

Step 4: Chill and Serve

1. Remove the cheesecake from the oven and let it cool to room temperature.
2. Once cooled, refrigerate for at least 4 hours, preferably overnight. This allows the flavors to develop and the texture to set.
3. When ready to serve, lift the cheesecake out of the pan using the parchment paper. Slice and enjoy!