If you adore creamy, rich desserts with a caramelized edge, then get ready to fall in love with this Burnt Basque Cheesecake Loaf Recipe. It’s a sprightly twist on the classic Basque cheesecake, baked right in a loaf pan, which means extra luscious edges and a wonderfully gooey center that’s perfect for slicing. Each bite offers a comforting balance of sweet, slightly smoky browning, and that signature cheesecake tang, making it an absolute showstopper for any occasion or just a sweet weekend treat at home.
Ingredients You’ll Need
All you need for this Burnt Basque Cheesecake Loaf Recipe are some simple, everyday ingredients that come together to create magic. Each one plays a crucial role—from the rich cream cheese that provides that classic tangy creaminess, to the eggs that lend structure and a tender crumb, and of course the flour that just lightly holds it all together without weighing it down.
- Cream cheese (2 cups, softened): The star ingredient—softened for easy mixing, it delivers that smooth, creamy texture we all love in cheesecake.
- Granulated sugar (1 cup): Adds the perfect sweetness and helps with that gorgeous caramelized top.
- Large eggs (3): Bind everything beautifully and give the loaf its tender yet stable structure.
- Vanilla extract (1 teaspoon): Just a touch brightens the flavor, making every bite a little more luscious and aromatic.
- All-purpose flour (1/4 cup): Keeps the texture light and delicate, just enough to hold the cheesecake together without heaviness.
How to Make Burnt Basque Cheesecake Loaf Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to a hot 400°F (200°C), which is essential for that signature burnt crust. Meanwhile, grease a 9×5-inch loaf pan or line it with parchment paper so your cheesecake loaf comes out easily without sticking. This step sets the foundation for a smooth baking process.
Step 2: Cream the Cheese and Sugar
In a large mixing bowl, beat your softened cream cheese with the granulated sugar until completely smooth and free of lumps. This creates that silky base which ensures a velvety texture in the final loaf. Take your time here—it’s worth it!
Step 3: Incorporate the Eggs and Vanilla
Add your eggs one at a time, mixing well after each addition to create a smooth, homogenous batter. Then stir in the vanilla extract for that lovely fragrant note that gives the cheesecake depth and warmth.
Step 4: Fold in the Flour Gently
Gently fold in your flour using a spatula—overmixing can knock out the air you need for lightness. The flour just ties everything together and keeps the cheesecake loaf tender, not dense.
Step 5: Bake Until Perfectly Burnt
Pour your luscious batter into the prepared loaf pan then place it in the oven. Bake it for 30 to 35 minutes until the top is deeply browned and looks almost caramelized, but the center should still jiggle slightly when you give the pan a gentle shake. This contrast between the burnt top and creamy center defines this Burnt Basque Cheesecake Loaf Recipe.
Step 6: Cooling for Ultimate Texture
Once it’s out of the oven, let the cheesecake cool in the pan for about 10 minutes so it sets slightly, then transfer it to a wire rack to cool completely. This resting period helps the cheesecake loaf develop that luscious, creamy texture inside while keeping the burnt top crispy.
How to Serve Burnt Basque Cheesecake Loaf Recipe
Garnishes
Keep it simple or elegant. A dusting of powdered sugar or a handful of fresh berries like raspberries or blueberries adds a fresh burst of color and flavor. For extra indulgence, a drizzle of honey or caramel sauce takes it to decadent heights.
Side Dishes
This cheesecake loaf pairs beautifully with a cup of strong coffee or a decadent espresso for breakfast or brunch. If serving as dessert, light whipped cream or a scoop of vanilla bean ice cream alongside provides a cool, creamy counterpoint to the burnt edges.
Creative Ways to Present
Slice it thick and layer between toasted brioche for a unique dessert sandwich experience, or serve small cubes on a skewer along with fresh fruit for an easy-to-share party appetizer. You can also spread a thin layer of fruit preserves on the slices to add a fruity twist with every bite.
Make Ahead and Storage
Storing Leftovers
You can keep your Burnt Basque Cheesecake Loaf refrigerated, wrapped tightly in plastic wrap or stored in an airtight container. It will stay fresh and creamy for up to 4 days, perfect for enjoying little slices whenever the craving hits.
Freezing
If you want to keep it longer, wrap the loaf tightly in plastic wrap and then foil before freezing. It freezes beautifully for up to 2 months without losing its texture or flavor. Thaw it overnight in the refrigerator before slicing.
Reheating
For a warm and cozy treat, slice and briefly warm individual portions in a microwave for about 15 seconds or pop them in a low oven at 300°F for 5-7 minutes. This revives the softness inside while preserving the delightful burnt crust.
FAQs
What makes this cheesecake ‘Burnt Basque’?
This cheesecake is intentionally baked at a high temperature to develop a deeply browned, almost caramelized top and edges. That “burnt” layer adds a slight smokiness and beautiful contrast to the creamy interior, which is the hallmark of the Burnt Basque style.
Can I use low-fat cream cheese for this recipe?
For the best texture and flavor, full-fat cream cheese is recommended. Using low-fat versions often results in a less creamy texture and can affect the overall richness and mouthfeel of the cheesecake loaf.
Why does the center need to jiggle during baking?
The center jiggle indicates that the cheesecake is still soft and custardy inside, preventing it from becoming dry or overcooked. It will firm up as it cools, ensuring that signature creamy texture.
Can I add flavors or toppings to the Burnt Basque Cheesecake Loaf Recipe?
Absolutely! While the classic recipe shines on its own, you can mix in citrus zest, swirl in berry jam before baking, or top with nuts or chocolate chips for your own personal twist. Just remember to keep the balance so the burnt crust remains the star.
Is this cheesecake loaf gluten-free?
The recipe uses all-purpose flour, which contains gluten. For a gluten-free version, you can substitute with a gluten-free flour blend suitable for baking, but results might slightly vary in texture.
Final Thoughts
This Burnt Basque Cheesecake Loaf Recipe is pure joy baked into every slice. Its luscious creaminess paired with that irresistible burnt crust invites you to indulge again and again. Whether you’re making it for friends, family, or just treating yourself, I can’t recommend it enough—so go ahead and dive into this deliciously unique cheesecake experience!
Print
Burnt Basque Cheesecake Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Burnt Basque Cheesecake Loaf is a rich, creamy dessert with a delightfully caramelized top and a soft, jiggly center. Baked in a loaf pan for easy slicing, it combines a smooth cream cheese batter with a subtle vanilla flavor and a perfectly browned crust, making it a sophisticated yet simple treat for any occasion.
Ingredients
Main Ingredients
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the cheesecake loaf.
- Prepare Pan: Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and allow easy removal of the baked loaf.
- Mix Cream Cheese and Sugar: In a mixing bowl, beat together the softened cream cheese and sugar until the mixture is completely smooth and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate them, then stir in the vanilla extract for flavor.
- Fold in Flour: Gently fold the all-purpose flour into the batter until just combined, being careful not to overmix to maintain a light texture.
- Bake the Cheesecake: Pour the batter into the prepared loaf pan and bake for 30-35 minutes until the top is deeply browned and caramelized, but the center remains slightly jiggly to ensure a creamy interior.
- Cool: Allow the cheesecake loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use full-fat cream cheese for the best creamy texture and flavor.
- Do not overbake; the center should remain a bit jiggly to keep the cheesecake soft.
- Allow the cheesecake to cool completely for easier slicing and optimal texture.
- Line the loaf pan with parchment paper extending over the edges for easy lifting out of the loaf once baked.
- This cheesecake loaf tastes best served chilled but can be enjoyed at room temperature as well.
