I love making homemade stuff on the holidays- whether it’s a crochet scarf, a jar of homemade jam, or my favorite, burnt basque cheesecake! Today’s recipe, loaf pan basque cheesecake, is one of my favorite cakes to bake as it’s easy to make yet looks very impressive. With its beautiful caramelized top and pale, creamy center that contrasts beautifully with the dark color, the Basque cheesecake loaf pan looks as delicious as it tastes!
So, what makes this Basque cheesecake stand out compared to regular loaf cakes or breads?
While loaf cakes and bread are denser in terms of texture, Basque cheesecake comes with an ultra-soft, creamy core that instantly melts in your mouth!
As you take the first bite, the custard-like filling bursts with a sweet, slightly tangy, and rich flavor that makes you feel like you have just tasted something truly special. The caramelized top adds a unique smoky flavor, making every spoonful simple yet deliciously memorable.
Combined with its beautiful charred top and irresistible taste, this gorgeous dessert is the perfect way of saying to someone, ‘You’re Special!’
Tips For Making Loaf Pan Basque Cheesecake
Since the holidays are around the corner, you might want to try making this cheesecake sooner rather than later! I want you to nail the basque cheesecake on your first attempt so that it becomes your go-to dessert for gifting(it can be a self-gift, too!).
Here are some tips for baking the perfect loaf pan basque cheesecake every time:
- Parchment paper is a must when it comes to baking cheesecakes. Make sure to leave extra paper on the edges so that you can lift the cake easily after baking. This also helps clean the pan a lot easier afterward.
- Mix the cheesecake batter just until all the ingredients are fully combined. Too much mixing may incorporate air inside the batter and affect the cheesecake’s texture.
- The signature of a burnt cheesecake is its beautiful charred, caramelized top. This burnt look is achieved through baking at a high temperature, which caramelizes the top, keeping the inside still soft and creamy.
To ensure this signature look, make sure the oven is properly preheated before baking. If your oven doesn’t have even heat distribution, rotate the pan midway through baking to achieve an evenly caramelized top.
- Wondering why your cheesecake doesn’t taste as amazing as usual? It might be because you haven’t used the freshest ingredients this time!
You would be surprised how much fresh ingredients like cream cheese, eggs, and heavy cream make a difference in creating the rich and creamy flavor you love so much. Select the freshest ingredients and allow them to come to room temperature before preparing the cheesecake batter.
Perfecting Your Loaf Pan Basque Cheesecake For Gifting
Oh no, The cheesecake has a cracked top! Or maybe the edges of the cheesecake have gone too dark for your liking?
Don’t worry; these things are silly problems that can easily be fixed. Here’s how you can perfect your loaf pan basque cheesecake:
Cracks On Top
Cracked topping is one of the most common problems in cheesecake. It happens when the cake is overbaked or cooled too quickly. An easy fix is to cover up the cracks with powdered sugar or cocoa powder.
Overcooked Edges
Ah! Those burnt edges don’t look as good as they do on top, do they?
What I like to do is trim off the burnt parts and then add a generous amount of whipped cream to those uneven spots. Once it’s smoothed out, nobody’s going to notice any flaws, and it tastes more delicious than before because of the whipped cream!
Sinking In The Middle
If the batter is overmixed or the cake is cooled too quickly, it may result in a slight sink in the middle of the cheesecake.
Now, it’s not possible to pop the cake back to its original shape, but you can easily cover up the gap with a drizzle of caramel sauce, a layer of fresh fruits, or a dollop of cream cheese frosting(my favorite!).
Loaf Pan Basque Cheesecake Recipe
Ingredients
- 1 & ¾ cups / 400 g Cream Cheese (room temperature)
- ½ cup / 100 g Granulated Sugar
- 3 large Eggs
- 1 tsp / 5 ml Vanilla Essence
- ¼ tsp / 2 g Salt
- 1 & ¼ cups / 300 g Heavy Cream (room temperature)
- 2 & ½ tbsp / 20 g All-Purpose Flour
Equipments
- 9X5 Loaf Pan
Instructions
Prepare The Pan
- Take a 9X5-inch loaf pan and place it on a flat surface.
- Now, line the loaf pan with parchment paper. Make sure the parchment paper covers the bottom and sides of the pan well, and leave some paper overhanging the edge to make it easy to lift out the cheesecake later.
Mix Cream Cheese and Sugar
- Add 1 and ¾ cups of softened cream cheese in a mixing bowl.
- Pour ½ cup of granulated sugar into the bowl.
- Beat the mixture with an electric beater for about 2 minutes until it’s smooth and creamy.
Add Eggs, Vanilla Essence and Heavy Cream
- Crack 3 large eggs into the mixing bowl.
- Beat the mixture again until the egg is fully incorporated.
- Add 1 tsp of vanilla essence and ¼ tsp of salt to the batter.
- Pour in 1 and ¼ cups of heavy cream and beat again until the mixture is smooth.
Sift Flour In Batter
- Place a sieve over the mixing bowl and add 2 and ½ tbsp of all-purpose flour to the sieve and sift it into the batter.
- Beat the mixture on low speed to combine all the ingredients.
- Pour the batter through a sieve into the cake pan you prepared earlier.
Bake The Cheesecake
- Preheat the oven to 428 degrees Fahrenheit or 220 degrees Celsius.
- Bake the cake in the preheated oven for about 25-30 minutes.
- Once baked, take the cheesecake out of the oven and place the pan on a wire rack to cool. The cake should remain a little jiggly in the center at this stage.
Cool, Serve, and Enjoy!
- Let the cheesecake completely cool to room temperature.
- Transfer the cheesecake to the refrigerator and chill for 2-4 hours.
- Once chilled, lift the cheesecake out of the cake pan using the overhanging parchment paper.
- Cut the delicious basque burnt cheesecake into desired slices and enjoy!
Video
Do you know what the best part about the loaf pan basque burnt cheesecake recipe is?
Once you are done baking, it’s ready to be served without needing any additional glazings, frostings, or other mix-ins!
The dessert looks and tastes so good on its own, with its beautiful look and bold flavor coming solely from the burnt top and rich, smooth custard-like interior. The delicious taste and the extra creamy texture come from the high ratio of cream cheese, eggs, and sugar used in this recipe.
The balance of these ingredients gives this cheesecake its signature flavor that makes it perfect for a thoughtful homemade gift to show someone how much you care!
Recipe FAQs
Can I Make This Cheesecake Batter Ahead Of Time?
While it’s recommended to prepare the batter when you are ready to bake, you can make it ahead of time and store it in an airtight container in the refrigerator for up to 24 hours.
Is It Okay To Use Low-Fat Cream Cheese In This Recipe?
I wouldn’t recommend it, as low-fat cream cheese will result in a less creamy cheesecake that won’t have the same flavor as intended. Use full-fat cream cheese for the best taste and texture.
How Long Does The Baked Cheesecake Stay Fresh?
You can enjoy the baked cheesecake for up to 5 days if stored properly in the refrigerator.
What Can I Use Instead Of Sugar For Making Basque Cheesecake?
You can use natural sweeteners such as honey or maple syrup as alternatives. However, keep in mind that it may slightly alter the taste and texture of the cheesecake.
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