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

Why Make This Recipe

This Indulgent Burnt Basque Cheesecake in a Loaf Pan is a real treat for anyone who loves creamy desserts. The cake has a rich flavor and a unique burnt top that adds a special touch. It’s perfect for gatherings or a nice dessert at home. Making it in a loaf pan is easy and gives you the chance to slice it beautifully. You’ll impress your family and friends with this delightful cheesecake!

How to Make Indulgent Burnt Basque Cheesecake in a Loaf Pan

Ingredients

• 16 oz Full-Fat Cream Cheese (Room temperature)
• 3/4 cup Granulated Sugar (Dissolved in mixture)
• 3 large Eggs (At room temperature)
• 1 cup Heavy Cream (Can substitute with lighter cream)
• 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
• 1/4 teaspoon Salt (Enhances sweetness)
• 1 cup Whipped Cream (For serving)
• 1 cup Fresh Berries (For serving)
• 1/2 cup Caramel Sauce (For drizzling on top)

Directions

1. Preheat your oven to 400°F (200°C).
2. Line a loaf pan with parchment paper, allowing the paper to hang over the edges.
3. In a large mixing bowl, beat the cream cheese until smooth.
4. Add the granulated sugar and mix until well combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Pour in the heavy cream and mix until smooth.
7. Sift in the flour and salt, mixing gently until just combined.
8. Pour the mixture into the prepared loaf pan.
9. Bake for about 45-50 minutes, or until the top is deeply browned and the center is slightly jiggly.
10. Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours or overnight.

How to Serve Indulgent Burnt Basque Cheesecake

Slice the cheesecake into thick pieces and serve each slice with a dollop of whipped cream, fresh berries, and a drizzle of caramel sauce. This adds freshness and a beautiful finish to your dessert.

How to Store Indulgent Burnt Basque Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or place it in an airtight container. It is best enjoyed within 3-4 days but can last up to a week in the fridge.

Tips to Make Indulgent Burnt Basque Cheesecake

• Ensure all your ingredients are at room temperature for a smooth batter.
• Don’t overmix the batter; stop mixing as soon as the flour is incorporated.
• Allow the cheesecake to cool completely for the best texture and flavor.
• The burnt top is part of the charm; don’t worry if it looks dark!

Variation

You can add chocolate chips to the batter for a chocolatey twist or swap the berries for other fruits like mango or kiwi for a different flavor profile.

FAQs

1. 
   

   Why is my cheesecake not jiggly in the center?
   It might be overcooked. The center should still have some jiggle when you take it out of the oven.

   
   
2. 
   

   Can I make this cheesecake ahead of time?
   Yes! It refrigerates well, making it a fantastic make-ahead dessert.

   
   
3. 
   

   How do I know when my cheesecake is done?
   The top should be a dark brown, and the center will be slightly jiggly but not liquid. It will firm up as it cools.

   
   

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