Burnt Basque Cheesecake is a delightful twist on the classic cheesecake, known for its rich flavor and creamy texture. Originating from the Basque region of Spain, this dessert has gained popularity for its distinct burnt top, which gives it a unique taste. Making this cheesecake in a loaf pan not only enhances its presentation but also simplifies slicing and serving. The loaf shape makes it easier to store, and each slice boasts that irresistible, creamy inside paired with a caramelized outside.
This version of the cheesecake uses traditional ingredients, ensuring you capture the authentic flavors. The simplicity of the recipe allows you to create something impressive with minimal fuss. Whether for a special occasion or just a treat for yourself, Burnt Basque Cheesecake is sure to impress anyone who takes a bite. With its simple steps and straightforward ingredients, anyone can make this delicious dessert at home.
Get ready to wow your family and friends with this stunning cheesecake that is sweet, rich, and delightfully creamy.
Why make this recipe
Burnt Basque Cheesecake is easy to make and requires no complicated techniques. With just a few simple steps, you can create a dessert that looks and tastes gourmet. This recipe is perfect for gatherings or special occasions, as it’s both impressive and delicious. Plus, making it in a loaf pan simplifies prep and storage. This cheesecake is a fabulous choice for anyone wanting a rich, creamy dessert with a unique twist.
How to make Burnt Basque Cheesecake
Ingredients
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
Directions
Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal. In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky. Sift in the flour and fold gently until just combined. Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles. Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
How to serve Burnt Basque Cheesecake
Serve the cheesecake cold or at room temperature. Slice it into thick pieces and let the rich, creamy filling shine. You can enjoy it plain or with a drizzle of caramel sauce, fresh berries, or a dollop of whipped cream. This dessert is perfect for any occasion, giving you that sweet and creamy bliss in every bite.
How to store Burnt Basque Cheesecake
Store leftover cheesecake in the fridge. Keep it covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. If you want to save it for longer, you can freeze slices in an airtight container. Just make sure to wrap them well. Thaw in the fridge overnight before enjoying.
Tips to make Burnt Basque Cheesecake
Ensure your cream cheese is softened to room temperature to avoid lumps in the batter. Don’t skip the chilling time; letting the cheesecake set in the fridge improves the texture and flavor. Feel free to check the cheesecake a few minutes before the baking time ends to ensure it’s perfectly baked but still jiggly in the center.
Variation
You can add flavor variations to the cheesecake by mixing in lemon zest, orange zest, or cocoa powder for a chocolate twist. Each version can add a new depth to the classic taste while remaining delectable.
FAQs
- Can I use reduced-fat cream cheese?
- Yes, but full-fat cream cheese gives the richest flavor and creaminess.
- Do I need to use a loaf pan?
- No, but a loaf pan helps achieve the right shape and easier slicing.
- Can I omit the flour?
- Yes, but the flour helps with structure. Omitting it may change the texture slightly.
- Is it normal for the cheesecake to crack?
- Yes, the cracks are typical for burnt Basque cheesecake. It adds to its character!
- How long can I freeze it for?
- You can freeze the cheesecake for up to 2 months. Just make sure to wrap it properly.
Burnt Basque Cheesecake
A delightful twist on the classic cheesecake, known for its rich flavor, creamy texture, and distinct burnt top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper.
- In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.
- Sift in the flour and fold gently until just combined.
- Pour the batter into the prepared loaf pan and tap lightly on the counter to release air bubbles.
- Bake for 40–45 minutes, until the top is deeply golden and the center still jiggles slightly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
Notes
Store leftover cheesecake in the fridge covered with plastic wrap or in an airtight container for up to 5 days. Freeze slices for up to 2 months in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
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