A Burnt Basque Cheesecake in a Loaf Pan is a delightful twist on the traditional cheesecake. Its caramelized top and creamy custard-like center make it a standout dessert for any occasion, from family gatherings to dinner parties. This small-batch recipe offers the perfect portion size for indulgence without leftovers, making it an ideal treat for those who love rich flavors and smooth textures.
Why You’ll Love This Recipe
- Easy to Prepare: With just a few simple ingredients and minimal effort, this cheesecake comes together quickly.
- Decadent Flavor: The combination of cream cheese and heavy cream creates a rich, velvety texture that melts in your mouth.
- Versatile Serving Options: Enjoy it chilled or at room temperature, making it suitable for any time of day.
- Small Batch Delight: Perfectly sized for six slices, it’s great for satisfying cravings without overwhelming your fridge.
- Impressive Presentation: The burnt top gives this cheesecake an elegant look that will impress your guests.
Tools and Preparation
Before you dive into making your Burnt Basque Cheesecake in a Loaf Pan, gather the necessary tools. Having everything in place makes the process smoother and more enjoyable.
Essential Tools and Equipment
- Loaf pan
- Mixing bowls
- Electric mixer or whisk
- Parchment paper
- Sifter
Importance of Each Tool
- Loaf pan: Provides the unique shape for this cheesecake while ensuring even baking.
- Electric mixer or whisk: Helps achieve the creamy texture needed by thoroughly blending ingredients.
- Parchment paper: Facilitates easy removal of the cheesecake from the pan after baking.
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. This will help you easily lift out the cheesecake 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. This step is crucial for creating a light texture.
Step 3: Add Eggs
Add the eggs, one at a time, mixing well after each addition. Make sure they are fully incorporated before moving on.
Step 4: Incorporate Heavy Cream
Pour in the heavy cream, vanilla extract, and salt. Beat until everything is fully incorporated and silky smooth.
Step 5: Fold in Flour
Sift in the flour. Gently fold it into the batter until just combined. Be careful not to overmix to maintain that creamy texture.
Step 6: Pour Batter into Loaf Pan
Pour the batter into your prepared loaf pan. Tap lightly on the counter to release any air bubbles trapped inside.
Step 7: Bake
Bake for 40–45 minutes or until the top is deeply golden brown and the center jiggles slightly when you move it.
Step 8: Cool and Chill
Allow your cheesecake to cool to room temperature. Then refrigerate for at least four hours (preferably overnight) before slicing into delicious pieces.
How to Serve Burnt Basque Cheesecake in a Loaf Pan
Serving burnt Basque cheesecake in a loaf pan is both simple and delightful. This rich dessert can be enjoyed in various ways, enhancing its creamy texture and caramelized top.
With Fresh Berries
- Serve with a mix of fresh strawberries, raspberries, or blueberries for a light, fruity contrast that complements the cheesecake’s richness.
Topped with Whipped Cream
- A dollop of freshly whipped cream adds a fluffy texture and balances the dense cheesecake. Consider adding a hint of vanilla for extra flavor.
Drizzled with Caramel Sauce
- Pour warm caramel sauce over each slice to amplify the sweetness and add an indulgent touch. The combination of flavors is heavenly!
Accompanied by Coffee
- Pair your cheesecake with a cup of strong coffee or espresso. The bitterness cuts through the sweetness, enhancing the overall experience.
Served Chilled
- For a refreshing twist, serve your cheesecake chilled straight from the fridge. It intensifies the flavors and makes each bite even more satisfying.
With Ice Cream
- A scoop of vanilla or salted caramel ice cream next to your slice will create a decadent dessert duo that everyone will love.
How to Perfect Burnt Basque Cheesecake in a Loaf Pan
To achieve the perfect burnt Basque cheesecake in a loaf pan, keep these tips in mind:
Use room temperature ingredients – Ensuring your cream cheese and eggs are at room temperature helps achieve a smooth batter and better texture.
Don’t overmix – Mix until just combined to maintain the airy texture. Overmixing can lead to dense cheesecake.
Watch the baking time – Every oven is different. Keep an eye on your cheesecake; it should be deeply golden but still slightly jiggly in the center when done.
Cool gradually – Allow the cheesecake to cool at room temperature before refrigerating. This helps set the custard-like center properly.
Chill overnight – For best results, refrigerate overnight before serving. This enhances the flavors and improves slicing.
Best Side Dishes for Burnt Basque Cheesecake in a Loaf Pan
Pairing side dishes with your burnt Basque cheesecake enhances its flavor profile. Here are some great options to consider:
Mixed Green Salad – A light salad with vinaigrette offers a refreshing contrast to the richness of the cheesecake.
Chocolate Mousse – A small serving of chocolate mousse provides an elegant touch that pairs wonderfully with creamy desserts.
Fruit Compote – A homemade fruit compote, like berry or stone fruit, adds sweetness while balancing out the cheesecake’s richness.
Cheese Platter – A selection of cheeses can complement dessert beautifully; consider soft cheeses like brie or goat cheese for variety.
Savory Crackers – Crunchy crackers can create an interesting texture contrast, making them perfect for nibbling alongside dessert.
Tea Selection – Offer an assortment of herbal teas as they can cleanse the palate and enhance dessert enjoyment without overpowering it.
Shortbread Cookies – These buttery cookies provide a delightful crunch that pairs well with creamy desserts like burnt Basque cheesecake.
Common Mistakes to Avoid
Making the Burnt Basque Cheesecake in a Loaf Pan can be a delightful experience, but there are common pitfalls to watch out for.
- Overmixing the batter: Mixing too vigorously can incorporate excess air, leading to cracks. Mix just until smooth and combined.
- Skipping the parchment paper: Not lining the pan properly makes it difficult to remove the cheesecake. Always use parchment with overhang for easy lifting.
- Not letting it cool properly: Cutting into the cheesecake while it’s warm can ruin its texture. Allow it to cool completely before refrigerating.
- Ignoring oven temperature: Baking at an incorrect temperature may prevent that signature burnt top. Use an oven thermometer to ensure accuracy.
- Underestimating chill time: Rushing to slice before chilling will result in a messy cut. Chill for at least 4 hours; overnight is best.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Alternatively, cover tightly with plastic wrap if you don’t have a container.
Freezing Burnt Basque Cheesecake in a Loaf Pan
- Wrap slices or whole cheesecake tightly in plastic wrap and then foil for up to 3 months.
- Make sure to label with the date for easy tracking.
Reheating Burnt Basque Cheesecake in a Loaf Pan
- Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes.
- Microwave: Warm individual slices on medium power for about 20-30 seconds.
- Stovetop: Place slices in a covered skillet on low heat for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making the Burnt Basque Cheesecake in a Loaf Pan.
Can I use low-fat cream cheese?
Using low-fat cream cheese may alter the texture and richness of your cheesecake. Full-fat cream cheese yields the best results.
What can I serve with Burnt Basque Cheesecake in a Loaf Pan?
This cheesecake pairs beautifully with fresh berries, whipped cream, or a drizzle of chocolate sauce for added flavor.
Is it necessary to use heavy cream?
Yes, heavy cream contributes to the creamy texture that defines this cheesecake. Substituting it may result in a denser cake.
How do I know when it’s done baking?
The top should be deeply golden-brown, and the center should jiggle slightly when you shake the pan gently.
Final Thoughts
The Burnt Basque Cheesecake in a Loaf Pan is not only rich and creamy but also offers versatility with endless customization options. You can add flavors like citrus zest or chocolate chips to suit your taste. Give this recipe a try—you’ll find it indulgent and satisfying!
Burnt Basque Cheesecake in a Loaf Pan
Indulge in the decadence of a Burnt Basque Cheesecake in a Loaf Pan—a delightful twist on the classic dessert. This small-batch cheesecake features a beautifully caramelized top and a creamy custard-like center, perfect for satisfying your sweet cravings without the risk of leftovers. With its rich flavor profile, this easy-to-make cheesecake is ideal for family gatherings or intimate dinner parties. Prepare to impress your guests with this elegant dessert that boasts both simplicity and sophistication.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
- 1 1/2 cups full-fat cream cheese, softened
- 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 the oven to 400°F (200°C). Line a loaf pan with parchment paper.
- In a mixing bowl, beat together cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour in heavy cream, vanilla extract, and salt; mix until silky smooth.
- Sift in flour and gently fold until just combined.
- Pour batter into the prepared loaf pan and tap lightly to release air bubbles.
- Bake for 40–45 minutes until the top is golden brown and the center jiggles slightly.
- Allow to cool at room temperature before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 380
- Sugar: 23g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
