Burnt Basque Cheesecake in a Loaf Pan

A Burnt Basque Cheesecake in a Loaf Pan is the perfect dessert for any occasion. With its caramelized top and creamy, custard-like center, this cheesecake not only looks impressive but also delivers an indulgent flavor that satisfies your sweet cravings. Ideal for gatherings or a simple family treat, this small-batch recipe ensures you can enjoy rich cheesecake without the commitment of a full-sized cake.

Why You’ll Love This Recipe

• Deliciously Unique Flavor: The burnt top adds a delightful contrast to the creamy interior, making every bite memorable.
• Small Batch Perfection: This recipe yields just six slices, perfect for those who desire a rich dessert without leftovers.
• Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can create this stunning dessert with ease.
• Versatile Serving Options: Serve it chilled for a refreshing treat or at room temperature to highlight its creamy texture.
• Impressive Presentation: The loaf pan shape makes it easy to slice and serve, while the golden top provides an eye-catching finish.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Tools and Preparation

Before diving into making this delightful cheesecake, gather your tools and prepare your workspace. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Loaf pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups
• Parchment paper
• Sifter

Importance of Each Tool

• Loaf pan: The unique shape allows for even baking and easy slicing.
• Electric mixer or whisk: Ensures that the cream cheese is beaten to a fluffy consistency, which is key to achieving that perfect texture.
• Parchment paper: Prevents sticking and makes removing the cheesecake from the pan effortless.

Ingredients

A rich and creamy Basque-style cheesecake baked in a loaf pan with a caramelized top and custard-like center, perfect for small-batch indulgence.

For the Cheesecake

• 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

How to Make Burnt Basque Cheesecake in a Loaf Pan

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang on the sides for easy removal later.

Step 2: Beat Cream Cheese and Sugar

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

Step 3: Incorporate Eggs

Add the eggs, one at a time, mixing well after each addition until fully combined.

Step 4: Add Heavy Cream Mixture

Pour in the heavy cream, vanilla extract, and salt. Beat until all ingredients are fully incorporated and achieve a silky texture.

Step 5: Fold in Flour

Sift in the flour. Gently fold it into the mixture until just combined to maintain airiness.

Step 6: Prepare for Baking

Pour the batter into your prepared loaf pan. Tap lightly on the counter to release any trapped air bubbles.

Step 7: Bake

Bake in your preheated oven for about 40–45 minutes. Look for a deeply golden top while ensuring that the center still jiggles slightly when done.

Step 8: Cool and Refrigerate

Let the cheesecake cool to room temperature. For best results, refrigerate it for at least 4 hours, preferably overnight before slicing into delicious pieces.

How to Serve Burnt Basque Cheesecake in a Loaf Pan

Serving your Burnt Basque Cheesecake in a Loaf Pan can enhance the experience and make it even more enjoyable. Here are some delightful serving suggestions that will elevate this creamy dessert.

With Fresh Berries

• Strawberries: Slice fresh strawberries and place them on top for a vibrant, fruity contrast.
• Blueberries: Scatter a handful of blueberries around the plate for a pop of color and flavor.
• Raspberries: Add tart raspberries to balance the sweetness of the cheesecake beautifully.

Drizzled with Caramel Sauce

• Warm Caramel: Drizzle warm caramel sauce over each slice for an added layer of richness.
• Salted Caramel: Use salted caramel for a sweet and salty combination that enhances the flavors.

Accompanied by Whipped Cream

• Sweetened Whipped Cream: Serve with a dollop of lightly sweetened whipped cream for extra creaminess.
• Flavored Whipped Cream: Try vanilla or almond-flavored whipped cream to complement the cheesecake’s taste.

Served with Coffee or Tea

• Espresso: Pairing with a shot of espresso will highlight the rich flavors of the cheesecake.
• Herbal Tea: A calming herbal tea can provide a nice contrast to the dessert’s richness.

How to Perfect Burnt Basque Cheesecake in a Loaf Pan

To achieve the best Burnt Basque Cheesecake in a Loaf Pan, consider these helpful tips. They will guide you to create the perfect texture and flavor.

• Use Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature. This helps create a smooth batter without lumps.
• Don’t Overmix: Mix just until combined to maintain the light, airy texture. Overmixing can lead to dense cheesecake.
• Watch Baking Time: Keep an eye on your cheesecake while it bakes. The top should be deeply golden, while the center should still jiggle slightly for that perfect custard-like consistency.
• Cool Gradually: Allow the cheesecake to cool at room temperature before refrigerating. This helps prevent cracks on the surface as it sets.
• Chill Overnight: For best results, refrigerate your cheesecake overnight. This allows flavors to meld and improves texture.

Best Side Dishes for Burnt Basque Cheesecake in a Loaf Pan

Pairing side dishes with your Burnt Basque Cheesecake in a Loaf Pan can enhance your dessert experience. Here are some delightful options that complement its rich flavor.

1. Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness, balancing the cheesecake’s richness.
2. Chocolate Ganache: A simple chocolate ganache drizzled alongside can provide an indulgent touch.
3. Nutty Granola: Crunchy granola sprinkled over adds texture and a nutty flavor that contrasts nicely with creamy cheesecake.
4. Coconut Ice Cream: The tropical notes from coconut ice cream make for a refreshing pairing with each slice.
5. Honey Yogurt: A dollop of honey-sweetened yogurt offers tanginess that cuts through the dessert’s richness.
6. Vanilla Bean Custard: For those who love creamy textures, serve with vanilla bean custard on the side for extra decadence.

Common Mistakes to Avoid

When making a Burnt Basque Cheesecake in a Loaf Pan, it’s easy to overlook some key details. Here are common mistakes you should avoid for the perfect cheesecake.

• Ignoring Room Temperature Ingredients: Using cold cream cheese or eggs can lead to a lumpy batter. Always allow these ingredients to come to room temperature before mixing.

• Overbaking the Cheesecake: A burnt top is expected, but an overcooked center is not. Keep an eye on the baking time and remove it when the center still jiggles slightly.

• Skipping the Parchment Paper: Not lining your loaf pan can make removal difficult and may ruin the shape of your cheesecake. Be sure to line it properly for easy lifting.

• Not Allowing for Cooling Time: Cutting into the cheesecake too soon can result in a runny center. Allow your cheesecake to cool completely at room temperature before refrigerating it for a few hours.

• Neglecting to Sift Flour: Adding flour directly without sifting can lead to clumps in your batter. Always sift flour before adding it to ensure smooth incorporation.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The cheesecake will stay fresh in the fridge for up to 5 days.

Freezing Burnt Basque Cheesecake in a Loaf Pan

• Wrap individual slices tightly in plastic wrap.
• Place them in a freezer-safe container or bag; they can be frozen for up to 2 months.

Reheating Burnt Basque Cheesecake in a Loaf Pan

• Oven: Preheat to 350°F (175°C), place slices on a baking sheet, and warm for about 10 minutes.
• Microwave: Heat slices on low power for about 15-20 seconds until warmed through.
• Stovetop: Use a non-stick skillet on low heat, cover with a lid, and warm gently for about 5-7 minutes.

Frequently Asked Questions

If you have questions about making this delicious dessert, you’re not alone! Here are some common queries answered.

Can I use a different type of pan?

Yes, while this recipe is designed for a loaf pan, you can also experiment with round cake pans or individual ramekins for different presentations.

What if my cheesecake cracks?

Cracks can occur due to rapid changes in temperature. To prevent this, allow your cheesecake to cool gradually and avoid opening the oven door too often during baking.

How do I know when my Burnt Basque Cheesecake in a Loaf Pan is done?

Look for a deeply golden top with a slightly jiggly center; it will firm up as it cools.

Can I add flavors like chocolate or fruit?

Absolutely! Feel free to fold in chocolate chips or fruit puree into the batter before baking for added flavor and variation.

Final Thoughts

This Burnt Basque Cheesecake in a Loaf Pan is not only rich and creamy but also incredibly versatile. You can customize it with various flavors or toppings according to your preference. Perfect for small gatherings or cozy nights at home, give this recipe a try—you won’t be disappointed!