If you have a soft spot for rich, creamy desserts, then you are going to be absolutely smitten with this Decadent Burnt Basque Cheesecake Loaf Recipe. It brings together the lusciousness of classic cheesecake with the rustic charm of that signature caramelized, burnt top, all packed into a simple loaf form that’s perfect for sharing or savoring slowly over a few days. Whether you’re a seasoned baker or just someone who loves indulgent sweets, this recipe turns humble ingredients into a stunning, velvety delight that feels both elegant and comfortingly familiar.
Ingredients You’ll Need
The magic of the Decadent Burnt Basque Cheesecake Loaf Recipe lies in its simplicity. Each ingredient plays a vital role, from the creamy richness of the cream cheese and heavy cream to the subtle sweetness of sugar and vanilla, all balanced with just a touch of flour and salt to bring it all together perfectly.
- 340g cream cheese, softened: The base of our cheesecake, delivering that smooth, creamy texture and rich tang.
- 100g granulated sugar: Sweetens the loaf evenly without overpowering the natural flavors.
- 2 large eggs, room temperature: Provides structure and helps bind the ingredients while keeping the batter silky.
- 180ml heavy cream: Adds luxurious creaminess and tenderizes the crumb.
- 1/2 teaspoon vanilla extract: Enhances the overall flavor with a sweet, fragrant note.
- 1/8 teaspoon salt: Balances the sweetness and deepens the flavor.
- 1 tablespoon all-purpose flour: Just enough to give the loaf a delicate firmness, preventing it from being too soft or runny.
How to Make Decadent Burnt Basque Cheesecake Loaf Recipe
Step 1: Preheat and Prepare Your Loaf Pan
Begin by setting your oven to 200°C to get it nice and hot. While it warms up, line your loaf pan with parchment paper, allowing the paper to extend beyond the edges. This step is key because it makes lifting out the cheesecake a breeze once it’s perfectly baked.
Step 2: Cream Together the Cheese and Sugar
Combine softened cream cheese and granulated sugar in a large bowl. Using a mixer, beat until the mixture is completely smooth and fluffy. It’s important to break down any lumps at this point to ensure that luxurious, creamy texture throughout the loaf.
Step 3: Incorporate the Eggs One at a Time
Crack in the eggs individually, blending thoroughly after each addition. This method keeps your batter smooth and silky without curdling, which is exactly what you want for that melt-in-your-mouth effect.
Step 4: Add Cream, Vanilla, and Salt
Pour in the heavy cream, vanilla extract, and salt, then beat again until everything is evenly combined. This is when your cheesecake batter really starts to come alive, becoming velvety and rich.
Step 5: Fold in the Flour
Sift the flour over your batter and gently fold it in with a spatula. Take care here not to overwork the mixture; just combine until you no longer see dry flour. This delicate step helps maintain the tender crumb that makes the Decadent Burnt Basque Cheesecake Loaf Recipe so special.
Step 6: Bake Wonderfully Golden and Slightly Jiggly
Pour your batter into the prepared loaf pan. Tap the pan gently on the counter to remove any air bubbles that could create unwanted cracks or holes in the final cake. Bake for about 40 to 45 minutes until the top is beautifully deep golden and the center still has a slight wobble — that’s the telltale sign of creamy perfection inside.
Step 7: Cool and Chill for the Best Texture
Remove your cheesecake loaf from the oven and let it cool completely at room temperature. Then, cover and refrigerate it for at least 4 hours, or ideally overnight. This chilling time is essential because it allows the flavors to deepen and the texture to set into that irresistible creamy yet sliceable loaf you’ll love.
How to Serve Decadent Burnt Basque Cheesecake Loaf Recipe
Garnishes
Simple is best for garnishing this cheesecake loaf. Consider a dusting of powdered sugar for a touch of elegance or fresh berries that add bright color and a bit of tartness to balance the richness. A drizzle of honey or a sprinkle of toasted nuts can also add lovely complementary textures and flavors.
Side Dishes
Pair your cheese-lover’s dream loaf with a cup of strong coffee or a refreshing herbal tea to nicely offset the creamy dessert. Light fruit compotes or a scoop of vanilla ice cream make delightful companions that brighten each bite.
Creative Ways to Present
Serve slices of the Decadent Burnt Basque Cheesecake Loaf Recipe on a rustic wooden board surrounded by seasonal fruits, edible flowers, or even alongside bite-sized chocolate treats for an impressive dessert platter. Individual servings in pretty glass jars with a topping of whipped cream and berries make for charming party servings that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, wrap the cheesecake loaf tightly in plastic wrap or transfer it to an airtight container. It will keep wonderfully in the refrigerator for up to 4 days without losing its creamy texture or rich flavor.
Freezing
If you want to enjoy this cheesecake loaf later, you can freeze slices wrapped well in plastic wrap and then in foil or a freezer bag. Frozen cheesecake stays delicious for up to 2 months; just thaw overnight in the fridge before serving.
Reheating
This cheesecake is best enjoyed cold or at room temperature. If you prefer it slightly warmed, gently heat individual slices in the microwave for about 10–15 seconds, but be careful not to overdo it or it may lose its structure and melt.
FAQs
What makes this cheesecake “burnt Basque”?
The defining feature of a burnt Basque cheesecake is its deeply caramelized, almost charred top that contrasts wonderfully with the creamy interior. This recipe achieves that signature burnished look while maintaining a soft, moist center.
Can I use low-fat cream cheese or cream?
For the best texture and flavor, full-fat cream cheese and heavy cream are recommended. Using lower-fat alternatives can result in a less creamy loaf and affect the classic taste.
Do I need a water bath for this recipe?
No water bath is necessary here. The high oven temperature and the loaf pan design help create the perfect balanced crust and creamy interior without extra fuss.
How do I know when the cheesecake loaf is done?
Look for a deep golden to dark brown top with a slight jiggle in the center when you gently shake the pan. This indicates a luscious, custardy interior that will set as it cools.
Can I add flavors or toppings to the cheesecake?
Absolutely! Vanilla is classic, but you can experiment with lemon zest, espresso powder, or even swirl in fruit purees before baking to customize your loaf.
Final Thoughts
There is something truly special about making and sharing this Decadent Burnt Basque Cheesecake Loaf Recipe. Its perfect balance of creamy, rich filling and caramelized top is sure to impress anyone lucky enough to get a slice. Give it a try — you might just find a new favorite that becomes your go-to dessert for every special occasion or cozy night in.
Print
Decadent Burnt Basque Cheesecake Loaf Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 5 minutes (including chilling time)
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Description
This Decadent Burnt Basque Cheesecake Loaf is a creamy, rich dessert with a beautifully caramelized top and a tender, slightly jiggly center. Baked to perfection in a loaf pan, it offers a luscious flavor profile highlighted by vanilla and a delicate balance of sweet and salty notes. Perfect for a sophisticated dessert or a special treat, this cheesecake is chilled overnight to enhance its texture and flavor.
Ingredients
Cheesecake Mixture
- 340g cream cheese, softened (full-fat)
- 100g granulated sugar
- 2 large eggs, room temperature
- 180ml heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°C. Line a loaf pan with parchment paper, ensuring the paper overlaps the sides to allow for easy removal after baking.
- Beat Cream Cheese and Sugar: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Using a mixer, beat the mixture until smooth and fluffy, carefully removing any lumps for a creamy texture.
- Add Eggs: Crack in the eggs one at a time, mixing well after each addition to achieve a silky and fully incorporated batter.
- Add Cream and Flavorings: Add the heavy cream, vanilla extract, and salt to the mixture. Beat until the batter is velvety and well-blended, building the rich flavor base of the cheesecake.
- Incorporate Flour: Sift in the all-purpose flour and gently fold it into the batter with a spatula just until combined, taking care not to overmix to maintain an airy texture.
- Bake: Pour the batter into the prepared pan, tapping gently on the counter to remove air bubbles. Bake for 40-45 minutes or until the top is deeply golden and the center remains slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or preferably overnight to allow the flavors to develop and the texture to firm up perfectly. Slice and serve chilled.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Using room temperature eggs helps achieve a smooth, well-incorporated mixture.
- Do not overbake; the center should remain slightly jiggly for the perfect texture.
- Allowing the cheesecake to chill overnight improves its flavor and structure.
- Line the loaf pan generously with parchment to prevent sticking and ensure easy removal.
