Burnt Basque Cheesecake Loaf

Burnt Basque Cheesecake baked in a loaf pan is my go-to dessert for dinner parties and cozy weekends alike. The signature crackled top and creamy interior make it a showstopper, yet the process is surprisingly simple. This recipe brings the classic cheesecake into an approachable, loaf-size version perfect for sharing or storing for treats throughout the week.

The first time I served this at a family get-together everyone raved about how it tasted like a blend of flan and cheesecake. I now keep these ingredients on hand because requests for “that loaf cheesecake” keep coming.

Ingredients

• Full fat cream cheese: Softened cream cheese gives the cheesecake that signature silkiness. Opt for a block cream cheese rather than a whipped style for the best results
• Granulated sugar: Brings sweetness and also helps caramelize the top giving it color. Choose a fine-grain sugar for easy mixing
• Large eggs: Room temperature eggs blend more smoothly into the batter creating a custardy texture. Look for eggs with fresh firm yolks
• Heavy cream: The secret to the custard-like richness and velvety mouthfeel. Use a high butterfat variety if available
• Vanilla extract: Adds warmth and depth to the flavor. Pure vanilla extract is worth the splurge for desserts
• Salt: Balances the sweetness and enhances all the flavors. A fine sea salt dissolves evenly in the batter
• All-purpose flour: Just a touch for structure while keeping things creamy. Sift for smooth incorporation and use a fresh bag for no off flavors

Step-by-Step Instructions

Prepare the Pan:

Line a standard loaf pan with parchment paper leaving extra hanging over the sides. This prevents sticking and lets you easily lift out the finished cheesecake. Crumple the paper first so it fits neatly into corners

Mix the Cream Cheese and Sugar:

Beat softened cream cheese with sugar in a large bowl for several minutes until completely smooth and fluffy with no remaining lumps. Use a hand mixer on medium speed. The mixture should look light and aerated at this stage

Add the Eggs:

Crack the eggs into the bowl one at a time mixing thoroughly after each addition. Incorporate fully before adding the next. This step ensures a uniform batter and helps prevent streaks of egg in the finished cheesecake

Incorporate Cream Vanilla and Salt:

Pour in the heavy cream along with the vanilla extract and salt. Beat until the mixture is silky and homogenous scraping the bowl as needed. You want a creamy pourable consistency without over-mixing

Fold in the Flour:

Sift the flour over the batter to eliminate lumps. Gently fold it in just until no dry patches remain. Over-mixing here can create toughness so use a light touch

Transfer to Pan and Smooth:

Pour the batter into the prepared loaf pan. Gently tap the pan against the counter to pop any air bubbles and smooth out the top with a spatula

Bake to Perfection:

Place the pan on the center oven rack and bake at four hundred degrees Fahrenheit for about forty to forty five minutes. The top should be dark golden brown and slightly cracked while the center still jiggles when shaken. This contrast is key for the burnished look and creamy texture

Cool and Chill:

Let the cheesecake cool to room temperature in the pan. Then transfer it to the fridge for at least four hours or preferably overnight. This chilling firms up the interior and makes slicing neat and clean

Pin it

Heavy cream is my favorite ingredient here I am always amazed at how it transforms the interior into something between custard and mousse. When my niece first tasted this she tried to guess the secret and declared it tasted like clouds

Storage Tips

To store extra slices wrap them snugly in parchment then place in a resealable container. They keep well for up to four days in the fridge and the flavor actually gets deeper after a night or two. For longer storage freeze slices individually then thaw overnight in the fridge for a perfect texture

Ingredient Substitutions

If you do not have heavy cream you can swap in full-fat sour cream for a subtle tang. For a gluten-free version substitute fine rice flour or cornstarch in place of all-purpose flour. You can also experiment with vanilla bean paste if you want extra depth

Serving Suggestions

Present slices with a dusting of powdered sugar or fresh berries for a classic look. I also love topping with a dollop of whipped cream or even a spoon of cherry preserves. This cheesecake shines all on its own but pairs wonderfully with dessert wine or coffee

Pin it

Serve and enjoy every creamy bite!

Frequently Asked Questions

→ Why bake Basque cheesecake in a loaf pan?

Using a loaf pan makes it easy to achieve tall slices and convenient portions, while still getting the classic caramelized top.

→ How do I know when the cheesecake is done?

Look for a deep golden color on top; the center should still jiggle slightly when shaken gently.

→ Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the creamiest texture and rich flavor, but low-fat versions can be used in a pinch.

→ Does the cheesecake need to cool before serving?

Yes, allow it to cool to room temperature, then chill for several hours to set and enhance the creamy texture.

→ How should I line the loaf pan?

Line the pan with parchment paper with extra overhang for easy removal once baked and cooled.