Name: Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Basque
Ingredients: 16 oz Full-Fat Cream Cheese (Room temperature); 3/4 cup Granulated Sugar (Dissolved in mixture); 3 large Eggs (At room temperature); 1 cup Heavy Cream (Can substitute with lighter cream); 1/4 cup All-Purpose Flour (Gluten-free alternatives work); 1/4 teaspoon Salt (Enhances sweetness); 1 cup Whipped Cream; 1 cup Fresh Berries; 1/2 cup Caramel Sauce (For drizzling on top)

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Introduction

This indulgent Burnt Basque Cheesecake offers a luscious, creamy center with a perfectly caramelized top, all baked conveniently in a loaf pan. It’s a delightful twist on the classic dessert that’s sure to impress your family and guests.

A close-up of a rectangular cake with two layers, the top layer is a smooth, shiny dark brown glaze that slightly cracks at the center, covering the entire cake. The bottom layer is a thick, dense pale yellow sponge with a creamy, softer yellow filling in the middle, clearly separated from the outer cake. The cake sits on a white marbled surface with a few crumbs scattered around, and two more cake slices are partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz Full-Fat Cream Cheese (Room temperature)
3/4 cup Granulated Sugar (Dissolved in mixture)
3 large Eggs (At room temperature)
1 cup Heavy Cream (Can substitute with lighter cream)
1/4 cup All-Purpose Flour (Gluten-free alternatives work)
1/4 teaspoon Salt (Enhances sweetness)
1 cup Whipped Cream (For serving)
1 cup Fresh Berries (For serving)
1/2 cup Caramel Sauce (For drizzling on top)

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Step 3: Add the eggs one at a time, mixing thoroughly after each addition to incorporate fully.
Step 4: Gently fold in the heavy cream, flour, and salt until just combined.
Step 5: Pour the batter into a greased and parchment-lined 9×5 inch loaf pan.
Step 6: Bake for 45 minutes, or until the top is a deep golden brown and the center has a slight jiggle.
Step 7: Allow the cheesecake to cool at room temperature before transferring it to the refrigerator.
Step 8: Chill in the refrigerator for at least 4 hours, preferably overnight, to set fully before serving.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend or almond flour.
Use lighter cream to reduce richness, but full-fat cream provides the best texture.
Serve with a sprinkle of toasted nuts for added crunch and flavor contrast.
Drizzle caramel sauce just before serving to keep the topping fresh and silky.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for 15 minutes or briefly warm slices in a low-temperature oven for a creamy texture.

How to Serve

A close-up view of a rectangular cake with a smooth, shiny, dark brown top layer that has a slight crack running down its center. The cake is cut to show two layers inside: a thick, pale yellow creamy layer in the middle surrounded by a slightly lighter yellow, soft, sponge-like outer layer. The edges of the cake are neatly formed, and a few small crumbs are visible on the white marbled surface beneath. Two additional slices of the same cake are blurred in the background on the same surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best made at least several hours ahead and chilled overnight to develop its rich flavors and creamy texture.

Why does the cheesecake have a burnt top?

The burnt top is intentional and characteristic of Burnt Basque Cheesecake, created by baking at a high temperature to caramelize the surface while keeping the inside soft and creamy.