Description
This Indulgent Burnt Basque Cheesecake offers a rich, creamy texture with a signature deeply caramelized top, providing a unique blend of sweet and slightly smoky flavors. Perfectly baked in a loaf pan, this cheesecake pairs beautifully with fresh berries, whipped cream, and a drizzle of caramel sauce to enhance its decadent taste.
Ingredients
Scale
Cheesecake Base
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream
- 1/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for baking the cheesecake.
- Prepare the Loaf Pan: Line the loaf pan thoroughly with parchment paper to prevent sticking and make it easier to remove the cheesecake after baking.
- Blend the Ingredients: In a large mixing bowl, beat the full-fat cream cheese and granulated sugar together until the mixture is smooth and creamy, about 1-2 minutes.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing gently after each addition to maintain a smooth texture.
- Pour in the Heavy Cream: Gradually add the heavy cream to the mixture, mixing on low speed to incorporate it evenly without introducing too much air.
- Fold in Flour and Salt: Gently fold in the all-purpose flour and salt until just combined, being careful not to overmix to keep the batter light.
- Transfer to Pan: Pour the cheesecake batter into the prepared loaf pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, until the top of the cheesecake is a rich dark brown (burnt) and a toothpick inserted comes out mostly clean with just a few moist crumbs.
- Cool & Serve: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours or overnight to set properly. Serve with whipped cream, fresh berries, and a drizzle of caramel sauce on top for an extra indulgent touch.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
- Do not overmix after adding the flour to avoid a dense texture.
- The characteristic burnt top is essential for authentic flavor—don’t be alarmed by the dark color.
- Refrigerate for at least 4 hours to allow the cheesecake to fully set before serving.
- Use parchment paper that extends above the pan sides for easier removal.
