Why You’ll Love This Recipe
This recipe takes all the stress out of making cheesecake — no water bath, no crust, no cracks to worry about. Just one bowl, one pan, and a rich, caramelized finish that feels straight out of a European café. The loaf pan format makes it ideal for smaller households or those who love the convenience of clean, easy slices. Plus, it’s versatile — enjoy it warm and gooey out of the oven or chilled and firm for a denser, custard-like treat.
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Basque Cheesecake Loaf Pan Kit: A Luxurious Take on the Iconic Burnt Cheesecake
- Total Time: 1 hr (plus chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This Basque Cheesecake Loaf Pan Kit is a rich, creamy, and caramelized version of the famous burnt Basque cheesecake, baked conveniently in a loaf pan for smaller batches or gift-size portions. With its deeply golden top and silky custard-like center, it’s a foolproof way to enjoy a gourmet dessert at home.
Ingredients
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or nonstick spray, for greasing
- Loaf pan (8×4 inches)
- Parchment paper, for lining
Instructions
- Preheat oven to 425°F (220°C). Line an 8×4-inch loaf pan with parchment paper, allowing it to hang over the sides for easy removal. Lightly grease with butter or spray.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Pour in the heavy cream, vanilla extract, flour, and salt. Mix on low speed or whisk gently until smooth and lump-free.
- Pour the batter into the prepared loaf pan. Tap gently to remove air bubbles.
- Bake for 40–45 minutes, or until the top is deeply browned and caramelized but the center still jiggles slightly when shaken.
- Allow to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing.
- To serve, lift the cheesecake from the pan using the parchment overhang. Slice and enjoy chilled or at room temperature.
Notes
- For a classic Basque flavor, don’t be afraid of the dark top — it’s what gives the cheesecake its signature caramelized taste.
- Use a high-quality cream cheese for the best texture and flavor.
- This recipe can easily be doubled for a full 9-inch round cheesecake.
- Top with fresh berries or a drizzle of honey for a sweet finishing touch.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream Cheese: The foundation of any great cheesecake. Use full-fat, room-temperature cream cheese for a silky-smooth texture and rich flavor.
Granulated Sugar: Sweetens the batter while helping achieve that caramelized “burnt” surface during baking.
Eggs: Bind the mixture and give the cheesecake its signature creamy, custardy structure. Room-temperature eggs blend more evenly.
Heavy Cream: Adds luscious smoothness and a melt-in-your-mouth consistency. It also prevents the cheesecake from being too dense.
All-Purpose Flour: A small amount stabilizes the batter, helping the cheesecake hold its shape while still staying soft.
Vanilla Extract or Vanilla Bean Paste: Adds depth and warmth to balance the tanginess of the cream cheese.
Salt: Just a pinch enhances all the flavors and balances the sweetness.
Butter (for greasing): Helps the parchment stick to the loaf pan and adds richness to the crust edges.
Directions
Preheat your oven to 425°F (220°C). Lightly butter a loaf pan (approximately 9×5 inches) and line it with parchment paper, allowing the edges to overhang for easy removal.
In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream, vanilla, salt, and flour, then beat until the batter is silky and lump-free.
Pour the batter into the prepared pan. Tap gently to remove air bubbles. Bake for 40–45 minutes, or until the top is deeply golden brown and slightly blistered, with the center still jiggly when you shake the pan. The burnished top is what gives Basque cheesecake its signature flavor.
Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours (or overnight) to set. Slice thick pieces and serve chilled for a creamy texture, or slightly warm for a molten, custard-like interior.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 6–8 servings. Prep time takes around 15 minutes, with a baking time of 45 minutes and a minimum chill time of 4 hours. It’s perfect for make-ahead desserts, dinner parties, or afternoon coffee indulgence.
Storage/reheating
Store your Basque Cheesecake in an airtight container in the refrigerator for up to 5 days. For a slightly warm, molten texture, microwave individual slices for 10–15 seconds before serving. It also freezes beautifully — wrap slices individually and store for up to 2 months, then thaw in the fridge overnight.
Variations and Customizations
Espresso Swirl
Add a tablespoon of instant espresso powder dissolved in cream for a coffee-infused twist.
Salted Caramel Basque
Drizzle homemade caramel sauce over each slice and sprinkle with sea salt for a rich, sweet-salty finish.
Chocolate Version
Whisk 3 tablespoons of melted dark chocolate into the batter before baking for a moody, cocoa-forward variation.
Citrus Kiss
Add lemon or orange zest to the batter for a bright, refreshing note that cuts through the richness.
Honey Vanilla Delight
Swap half the sugar for honey for a floral sweetness and deeper caramelization on top.
Spiced Maple Twist
Add cinnamon and nutmeg with a drizzle of maple syrup before serving for a cozy autumn-inspired version.
FAQs
1. Why is it called Basque cheesecake?
It originates from the Basque region of Spain, known for its rustic, burnt-topped cheesecake that’s intentionally imperfect.
2. Do I need a water bath?
No, that’s the beauty of it — Basque cheesecake bakes without one, giving it its iconic caramelized surface.
3. How do I know when it’s done baking?
The center should still jiggle slightly; it will firm up as it cools.
4. Can I make it without flour?
Yes, it works fine without flour — it’ll just be slightly softer in texture.
5. Why does my cheesecake crack?
Cracks are normal for this rustic dessert; they add character and don’t affect flavor.
6. Can I use low-fat cream cheese?
It’s best to use full-fat for the richest texture and flavor.
7. How can I make it gluten-free?
Replace the flour with cornstarch or omit it entirely.
8. Can I double the recipe?
Yes, just bake it in a larger pan and extend the baking time slightly.
9. What does Basque cheesecake taste like?
It’s creamy, slightly caramelized, and has a rich custard-like flavor with a hint of smokiness.
10. What should I serve with it?
It’s wonderful on its own, but pairs beautifully with fresh berries or espresso.
Conclusion
The Basque Cheesecake Loaf Pan Kit proves that simplicity can be luxurious. With minimal ingredients and no fussy techniques, it delivers a rich, deeply caramelized dessert that’s both rustic and refined. Whether you serve it warm and gooey or chilled and creamy, every bite offers that perfect balance of sweetness and sophistication. This recipe captures the essence of the iconic Basque cheesecake — in a perfectly portioned, easy-to-make loaf pan version you’ll want to bake again and again.
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