Burnt Basque Cheesecake In A Loaf Pan

Let me tell you, there’s something truly magical about the Burnt Basque Cheesecake In A Loaf Pan. This delightful dessert brings the rich, creamy goodness of traditional Basque cheesecake into a convenient loaf shape, making it easier than ever to slice and serve. What sets it apart is that signature burnt top, which adds a delightful contrast to the smooth, velvety filling beneath. It’s like a delicious surprise waiting to be uncovered with each forkful!

What I absolutely love about this recipe is how approachable it is, even for those who might be nervous about baking. The ingredients are simple, and the method is straightforward, yet the result is nothing short of spectacular. Whether you’re serving it at a family gathering, a cozy dinner party, or just indulging yourself on a quiet evening, this cheesecake is sure to impress. Plus, once you try it, I guarantee you’ll want to make it again and again. So, roll up your sleeves and let’s dive into crafting this heavenly dessert that’s as enjoyable to make as it is to eat!

Ingredient Notes

For a delicious Burnt Basque Cheesecake in a loaf pan, you’ll need a few key ingredients. Here’s what I use:

Cream Cheese: This is the star of the show. I prefer full-fat cream cheese for a rich, creamy texture. If you’re looking for a lighter option, you can use reduced-fat cream cheese, but the flavor and texture may vary slightly.
Sour Cream: It adds a tangy flavor and smooth consistency. If you don’t have sour cream on hand, Greek yogurt is a great substitute.
Granulated Sugar: This sweetens the cheesecake beautifully. You can use coconut sugar or a sugar substitute if you’re looking for a lower-calorie version.
Eggs: These provide structure and richness. If you want to make an eggless version, try using flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or a commercial egg replacer.
Vanilla Extract: For a warm and inviting flavor. If you prefer a non-alcohol alternative, using vanilla bean paste is a wonderful option.
Salt: A pinch enhances all the flavors. Don’t skip this ingredient!
Butter: For greasing the loaf pan. You can use vegetable oil or a non-stick cooking spray if you prefer.

Step-by-Step Instructions

Now that we have our ingredients ready, let’s dive into making the Burnt Basque Cheesecake in a loaf pan!

Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature is key to achieving that signature burnt top.
Prepare the Loaf Pan: Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides. This will help you remove the cheesecake easily once it’s baked.
Mix the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Scrape down the sides of the bowl to ensure everything is well combined.
Add Sugar and Salt: Gradually add the granulated sugar and a pinch of salt to the cream cheese mixture, mixing until well combined.
Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. This helps to create a smooth batter.
Mix in Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until fully incorporated. The batter should be smooth and slightly runny.
Pour into the Pan: Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Bake in the preheated oven for about 30-35 minutes. The top should be dark brown and puffed, while the center remains jiggly.
Cool Down: Once baked, turn off the oven and leave the cheesecake inside for an additional 10-15 minutes. This gradual cooling helps prevent cracking.
Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight for the best flavor and texture.
Serve: When ready to serve, carefully lift the cheesecake out of the loaf pan using the parchment paper overhang. Slice and enjoy!

Tips & Suggestions

Here are some tips to ensure your Burnt Basque Cheesecake turns out perfectly:

Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
Don’t Overmix: Mix just until combined to avoid incorporating too much air into the batter, which can cause cracks.
Monitor the Baking Time: Ovens can vary, so keep an eye on your cheesecake. If it’s browning too quickly, you can loosely cover it with foil.
Flavor Variations: Feel free to add lemon zest or cocoa powder to the batter for a unique twist!
Serving Suggestions: This cheesecake is delicious on its own, but a drizzle of caramel sauce or a berry compote can elevate it even more.

Storage

To store your Burnt Basque Cheesecake in a loaf pan, follow these tips:

Refrigeration: Cover the cheesecake with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to one week.
Freezing: If you want to freeze it, slice the cheesecake and wrap each slice individually in plastic wrap. Place them in a freezer-safe bag, and it will keep for up to three months. Thaw in the refrigerator before serving.
Serving After Storage: After refrigerating or freezing, the cheesecake may slightly change texture but will still be delicious!

Enjoy making and sharing this delightful Burnt Basque Cheesecake in a loaf pan! It’s sure to impress your friends and family with its unique flavor and stunning appearance.

Final Thoughts

If you’re looking to impress your friends and family with a dessert that’s both striking and delicious, the Burnt Basque Cheesecake In A Loaf Pan is an absolute must-try! This recipe captures the rich, creamy texture and unique caramelized top that Basque cheesecakes are famous for, all while being wonderfully easy to prepare in a loaf pan. The result is a beautiful, rustic cake that’s perfect for any occasion, whether it’s a casual get-together or a special celebration. Plus, the simplicity of the loaf pan makes it accessible for bakers of all skill levels. So, gather your ingredients and give the Burnt Basque Cheesecake In A Loaf Pan a try—you won’t regret it, and your taste buds will thank you!