Creamy Burnt Basque Cheesecake: Easy Loaf Pan Twist

This Burnt Basque Cheesecake combines a creamy filling with a beautifully charred top, perfect for gatherings.

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Prep Time 15

Cook Time 45

Cooling Time 30

Total Time 1 30

Servings: 8 slices

Course: Dessert

Cuisine: Spanish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake

16 oz Full-fat Cream Cheese For richness and creaminess
1 cup Granulated Sugar No substitutes for best results
3 large Eggs Can substitute with vegan options
1 cup Heavy Cream Non-dairy option available
1/4 cup All-Purpose Flour Gluten-free blend can be used
1 tsp Vanilla Extract Use pure for best flavor
1/4 tsp Salt Essential for flavor balance

For Serving (Optional)

1 cup Whipped Cream For a light indulgent topping
1 cup Fresh Berries Adds flavor and color
1/4 cup Caramel Sauce Optional drizzle for sweetness

Equipment

9x5 inch loaf pan
Electric Mixer

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (204°C).
Line a 9x5 inch loaf pan with parchment paper, letting it hang over the sides.
Mix cream cheese and sugar together until smooth, about 2-3 minutes.
Incorporate eggs one at a time, blending fully after each addition (about 30 seconds per egg).
Fold in heavy cream, flour, vanilla, and salt until just combined.
Pour the batter into the prepared pan and bake for 45 minutes.
Cool the cheesecake in the oven for 30 minutes, then refrigerate for several hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 24gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 110mgSodium: 200mgPotassium: 160mgSugar: 18gVitamin A: 900IUCalcium: 50mg

Notes

This cheesecake can be stored in the fridge for up to 5 days and frozen for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.

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