There is something irresistibly comforting and delightfully indulgent about this Loaf Pan Basque Cheesecake Recipe. It takes the classic Basque burnt cheesecake you know and love and gives it a perfectly loaf-shaped twist, making it not only stunning but super easy to slice and share. With its luscious, creamy center and a deeply caramelized top, this cheesecake will become your go-to for special occasions or whenever you want to treat yourself to a velvety, melt-in-your-mouth dessert. Trust me, once you try this recipe, you’ll wonder why you ever made cheesecake any other way!
Ingredients You’ll Need
This Loaf Pan Basque Cheesecake Recipe uses a handful of everyday ingredients that come together to create a silky texture and rich flavor. Each one plays a key role — from the cream cheese giving it that heavenly creaminess, to the heavy cream adding luscious moisture, and a hint of vanilla rounding out the profile with a gentle sweetness.
- Cream Cheese (1¾ lb): The star ingredient for that signature creamy, tangy cheesecake flavor; make sure it’s fully softened for smooth blending.
- Granulated Sugar (1 cup): Sweetens the batter evenly, helping to balance the richness of the cheese.
- Large Eggs (4): Adds structure and helps the cheesecake set with a tender, custardy finish.
- Heavy Cream (1⅔ cup): Infuses the cheesecake with richness and a silky-smooth texture that’s just heavenly.
- Vanilla Extract (1 tsp, optional): Brings a warm, fragrant note that beautifully complements the caramelized crust.
- Salt (¼ tsp): Enhances all the flavors, preventing the cheesecake from tasting flat or overly sweet.
- All-purpose Flour (¼ cup): Helps stabilize the batter without weighing it down, ensuring a perfect rise and texture.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Loaf Pan Basque Cheesecake Recipe
Step 1: Prepare Your Pan
Preheat your oven to 400°F to get it nice and hot for that characteristic caramelized crust. Then line a 9×5-inch loaf pan with parchment paper, but don’t just slap it in — lightly butter the inside first to help the paper stick and press it into the corners so your cheesecake never sticks and gets beautiful edges. Leave some overhang for easy lifting later!
Step 2: Cream the Cheese and Sugar
Start by mixing the softened cream cheese and sugar together using a hand mixer on low to medium speed. This step is crucial because it ensures your cheesecake base becomes utterly smooth and creamy without lumps. Think of this stage as building the foundation of your cake’s luscious texture.
Step 3: Incorporate Eggs One at a Time
Adding the eggs slowly and one by one allows the batter to emulsify properly, preventing cracks and ensuring a silky consistency. Mix just enough to combine each egg fully before adding the next—it’s all about patience here!
Step 4: Add Cream, Vanilla, and Salt
Whisk in your heavy cream, vanilla, and salt gently. The cream brings luxury and richness, while the vanilla adds a subtle aromatic note that elevates the entire cheesecake. Salt balances the sweetness to keep flavors singing.
Step 5: Sift in the Flour
Don’t skip sifting your flour. It helps to evenly incorporate it without creating pockets of flour in the batter, which ensures an even texture and prevents any unwanted flour taste.
Step 6: Bake Your Cheesecake
Pour the batter into your prepared loaf pan and slide it into your hot oven. Bake for 40 to 45 minutes until the edges turn a deep brown, almost burnt-looking, while the center stays soft and slightly jiggly. This contrast is what gives this cheesecake its iconic flavor and texture. Remember, it will set as it cools, so resist the urge to overbake.
Step 7: Cool and Chill
Once baked, let your cheesecake cool fully on the counter before covering and refrigerating it for at least 2 hours or preferably overnight. This resting time allows the flavors to meld and the texture to become perfectly firm for slicing.
How to Serve Loaf Pan Basque Cheesecake Recipe
Garnishes
This cheesecake shines when kept simple, but you can add a few fresh raspberries or a dusting of powdered sugar for a pretty contrast. A light drizzle of honey or a spoonful of tangy fruit preserves can also complement the rich caramel notes beautifully.
Side Dishes
Pair it with a bright mixed berry salad or a citrus sorbet to cut through the richness. A cup of strong black coffee or an herbal tea also makes a lovely partner, balancing the creamy sweetness of the Basque cheesecake.
Creative Ways to Present
Because this is baked in a loaf pan, you can serve it straight from the pan for a casual, rustic vibe or unmold it for a more elegant presentation. Try slicing it into thick slabs and stacking with fresh berries for a style that speaks of simple sophistication.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare!), cover the cheesecake tightly with plastic wrap or store it in an airtight container to keep it moist and fresh. It will stay delicious in the fridge for up to 4 days.
Freezing
The Loaf Pan Basque Cheesecake Recipe actually freezes very well. Wrap the cooled, sliced cheesecake tightly in plastic wrap and then in foil before placing it in the freezer. Use within 1-2 months for best taste and texture.
Reheating
Let frozen cheesecake thaw overnight in the fridge. You can enjoy it chilled or bring slices to room temperature before serving. Avoid microwaving as it can alter the texture.
FAQs
Can I use a different pan instead of a loaf pan?
Absolutely! While this recipe is designed for a 9×5-inch loaf pan for that perfect shape, it also works beautifully in round or square pans. Just watch the baking time as it might vary slightly.
Why does the cheesecake have a burnt top?
The “burnt” top is actually the signature characteristic of Basque cheesecake. It caramelizes to create a rich, smoky flavor that contrasts with the creamy interior, adding depth and uniqueness.
Can I substitute cream cheese with other cheeses?
For the authentic creamy and tangy flavor, full-fat cream cheese is the best choice. Substituting can affect texture and taste, so it’s not recommended for this particular recipe.
Is it necessary to refrigerate the cheesecake?
Yes, refrigerating allows the cheesecake to set properly, which makes slicing clean and gives you that smooth texture we all crave.
Can I make this cheesecake vegan or dairy-free?
This recipe relies on dairy for its classic texture and flavor, so making it vegan would require significant substitutions and won’t produce the same results. However, there are vegan Basque cheesecake recipes that use tofu or cashew bases if you’re interested.
Final Thoughts
This Loaf Pan Basque Cheesecake Recipe is a delightful twist on a beloved classic that you’ll want to make over and over again. Its creamy center, caramelized crust, and easy loaf shape make it a crowd-pleaser and a joy to bake. Give it a try and prepare to have a new favorite dessert that feels like a warm hug on a plate!
PrintLoaf Pan Basque Cheesecake Recipe
This rich and creamy Basque cheesecake is baked in a loaf pan, featuring a deeply caramelized top and a luscious, slightly wobbly center. Made with full-fat cream cheese, heavy cream, and a touch of vanilla, this dessert offers a perfect balance of sweetness and texture. Ideal for serving cool, it delivers a classic Basque cheesecake experience in an easy-to-make loaf shape.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Ingredients
Cheesecake Batter
- 1¾ lb (28 oz) full fat cream cheese bars, softened
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cup heavy cream
- 1 tsp vanilla extract (optional)
- ¼ tsp salt
- ¼ cup all-purpose flour
For the Pan
- Butter, for greasing the pan
- Parchment paper, to line the loaf pan
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to achieve the caramelized top characteristic of Basque cheesecake.
- Prepare the Loaf Pan: Lightly butter a 9×5-inch loaf pan. Line it with a long strip of parchment paper pressed into the corners, leaving at least a 2-inch overhang around the edges. Trim any excess beyond the 2-inch overhang to make removal easy.
- Mix Cream Cheese and Sugar: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand-held or stand mixer at low to medium speed for about 5 minutes, mixing until the texture is smooth and creamy without lumps.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to fully combine and ensure a smooth batter.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract (if using), and salt. Use a whisk to gently combine, avoiding overmixing to maintain air in the batter.
- Incorporate Flour: Sift the all-purpose flour into the batter and gently fold it in to incorporate, ensuring no flour pockets remain but without overworking the batter.
- Bake the Cheesecake: Pour the batter into the prepared loaf pan. Place in the oven and bake for 40 to 45 minutes until the top is deeply browned around the edges and slightly lighter in the center. The center will remain soft and wiggly, which is normal for this style.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely on the counter. Once cooled, cover and refrigerate for 2 to 4 hours or overnight to let it set fully and enhance the flavors.
- Serve: Use the parchment overhang to lift the cheesecake out of the pan. Slice and serve chilled for the best texture and taste experience.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- The caramelized top should be deeply browned but not burnt for authentic Basque flavor.
- The center will be soft and almost custard-like when done; it firms up after chilling.
- Use a loaf pan rather than a springform for a rustic, sliceable cake.
- Vanilla extract is optional but adds subtle aroma and depth to the cheesecake.
- Line the pan with enough parchment paper to easily remove the cheesecake after baking.
