Go Back

Indulgent Burnt Basque Cheesecake in a Loaf Pan You’ll Love

This deliciously creamy burnt Basque cheesecake is baked in a loaf pan for a cozy twist, making it easy to serve and share.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 410
Ingredients Method Notes

Ingredients
  

Cheesecake Ingredients
  • 16 oz Full-Fat Cream Cheese (Room Temperature) Use high-quality cream cheese for best flavor.
  • 3/4 cup Granulated Sugar Make sure to dissolve well.
  • 3 large Eggs (At Room Temperature) Helps incorporate better into the mixture.
  • 1 cup Heavy Cream Higher fat content gives the best results.
  • 1/4 cup All-Purpose Flour Gluten-free alternatives work well too.
  • 1/4 teaspoon Salt Enhances sweetness.
Serving Ingredients
  • 1 cup Whipped Cream Homemade is best.
  • 1 cup Fresh Berries Use seasonal fruits.
  • 1/2 cup Caramel Sauce For drizzling on top.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a 9x5 inch loaf pan with parchment paper, leaving some overhang.
Mixing Ingredients
  1. In a large bowl, beat the cream cheese until smooth, about 2-3 minutes.
  2. Gradually mix in the granulated sugar until fully dissolved.
  3. Add the eggs one at a time, blending well before adding the next.
  4. Slowly pour in the heavy cream, mixing on low speed.
  5. Add the flour and salt, combining gently until smooth.
Baking
  1. Pour the cheesecake batter into the prepared loaf pan.
  2. Bake for 50-60 minutes until the top is deep golden brown and the center is just set but slightly jiggly.
Cooling and Serving
  1. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
  2. Before serving, top with whipped cream, berries, and caramel sauce.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 2 months. You can prepare the batter a day in advance and bake on the day you plan to serve.