Name: Loaf Pan Basque Cheesecake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Cuisine: Basque
Ingredients: 20 oz Cream Cheese (2 1/2 blocks), room temperature; 2 tbsp Sour Cream, room temperature; 1 1/2 cups Sugar (plus 2 tsp for sprinkling on top); 2 tbsp Corn Starch; 2 tbsp All Purpose Flour; 3 large Eggs; 1 tbsp Lemon Juice; 1 tbsp Vanilla Bean Paste; 1 tsp Kosher Salt; 1 1/2 cup + 2 tbsp Heavy Cream, room temperature

If you’re seeking an utterly divine dessert that combines a luscious creaminess with a captivatingly caramelized top, the Loaf Pan Basque Cheesecake Recipe is your new best friend. This recipe transforms the beloved Basque cheesecake into an easy-to-handle loaf pan format, making it perfectly portioned and elegantly rustic in appearance. Its rich texture and subtly tangy flavors come from simple pantry staples, while the slightly burnt crust gives it a gorgeous golden hue and irresistible depth. Whether you’re a cheesecake connoisseur or a beginner looking for a reliably fabulous dessert, this Loaf Pan Basque Cheesecake Recipe will charm your taste buds and wow your guests!

Ingredients You’ll Need

The image shows a flat golden tray set on a white marbled surface, holding several ingredients neatly arranged. There is a clear glass bowl with five brown eggs in the top left corner, and beside it are two boxes of Philadelphia original cream cheese stacked slightly askew. Below the eggs is another clear glass bowl filled with white granulated sugar. In the center of the tray stands a tall, dark brown bottle with a clasp top. Toward the bottom right corner, there is a small clear glass bowl filled with white powder and a clear measuring cup with milk. The overall setting is bright and clean with soft natural light. photo taken with an iphone --ar 4:5 --v 7

The magic of the Loaf Pan Basque Cheesecake Recipe lies in its straightforward ingredients, each chosen to create that signature velvety texture and complex flavor. With cream cheese as the creamy base and a touch of sour cream to add tang, every bite feels indulgent yet balanced. Sugar and a hint of lemon brighten the flavors, while the flour and corn starch help achieve that perfectly dense but soft crumb. Let’s break down each essential component that brings this cheesecake to life:

Cream Cheese: Using 20 oz (2 1/2 blocks) at room temperature ensures a smooth and creamy batter without lumps.
Sour Cream: Two tablespoons add a subtle tanginess and extra moisture, enhancing the cheesecake’s richness.
Sugar: One and a half cups plus an extra 2 teaspoons for sprinkling on top to create that signature browned crust.
Corn Starch: Two tablespoons stabilize the batter and help give the cheesecake its firm but tender texture.
All Purpose Flour: Two tablespoons provide structure without making the cheesecake heavy.
Eggs: Three large eggs bind everything together and add richness.
Lemon Juice: One tablespoon adds brightness and balances the sweetness.
Vanilla Bean Paste: One tablespoon delivers a deep, authentic vanilla flavor that elevates the entire dessert.
Kosher Salt: One teaspoon is essential to enhance and deepen all the flavors.
Heavy Cream: One and a half cups plus two tablespoons, at room temperature, contribute to that luscious, silky texture.

TIP

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 and Oven

Start by preheating your oven to 450 degrees Fahrenheit. While it warms up, line your loaf pan lavishly with two sheets of parchment paper, making sure there’s about a 2-inch overhang on every side. This overhang is a genius little trick that makes lifting the cheesecake out a breeze once it’s baked and set.

Step 2: Cream the Cheese and Sour Cream

Place your softened cream cheese and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed for 2 to 3 minutes until the mixture is silky smooth and lump-free. This step is key to that signature creamy texture you crave in this loaf-sized Basque cheesecake.

Step 3: Add Dry Ingredients

Next, sprinkle in the sugar, corn starch, and all-purpose flour. Mix everything together gently but thoroughly for around one minute, allowing the dry ingredients to fully incorporate and begin thickening the batter.

Step 4: Incorporate Eggs One by One

Now comes the eggs. Add them in one at a time, making sure each egg is fully mixed in before you add the next. After the second egg and once all have been added, pause to scrape down the sides of the bowl to ensure an even batter without any stubborn pockets of unmixed ingredients.

Step 5: Flavor and Enrich the Batter

It’s time for the final flavor hits: lemon juice, vanilla bean paste, kosher salt, and the heavy cream join the party here. Mix these in until your batter is beautifully combined. If you happen to notice any lumps, a quick pass through a fine mesh sieve will make the batter perfectly smooth and uniform—just like it should be!

Step 6: Bake to Golden Perfection

Pour the batter into your lined loaf pan, then sprinkle 2 teaspoons of sugar on top to help create the classic Basque cheesecake’s caramelized crust. Place the pan in the oven and immediately reduce the temperature to 425 degrees Fahrenheit. Bake for 40 to 50 minutes until the top is a deep golden brown but the center still jiggles gently when you move it. This balance keeps your cheesecake beautifully creamy inside.

Step 7: Cool and Chill

Once baked, allow your cheesecake to cool to room temperature—this usually takes about 2 hours—and then transfer to the refrigerator for at least 4 hours to set completely. Patience here rewards you with perfectly creamy, sliceable cheesecake with that trademark Basque crust.

How to Serve Loaf Pan Basque Cheesecake Recipe

A close-up view of a creamy cheesecake slice with a thick, golden brown crust at the bottom, topped lightly with powdered sugar. Next to the cheesecake slice is a dollop of white whipped cream with a shiny red strawberry beside it. A silver serving utensil with ornate cut-out patterns touches the cheesecake, and a spoon with another dollop of whipped cream is placed near the top left corner. In the foreground on the right side, there is a larger piece of cheesecake topped with thick whipped cream and two strawberries dusted with powdered sugar. The dessert sits on parchment paper over a white marbled surface, bathed in warm light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cheesecake is stunning on its own, but if you want to dress it up, a simple dusting of powdered sugar or a few fresh berries on top add a beautiful touch of color and freshness. A light drizzle of honey or a spoonful of tangy fruit compote also enhances the flavor without overpowering the rich, creamy base.

Side Dishes

Pair your slice with some freshly brewed coffee or a glass of dessert wine for an indulgent experience. Light, crisp fruit salads or citrusy sorbets offer a refreshing contrast to the dense, creamy texture of the cheesecake for those who love balancing sweet treats with a refreshing bite.

Creative Ways to Present

Try serving your Loaf Pan Basque Cheesecake Recipe in thick rustic slices directly from the loaf pan parchment sling, showcasing its beautiful caramelized crust. You can also cut it into bite-sized squares for a charming dessert platter or top individual slices with a dollop of whipped cream and edible flowers for a sophisticated look that’s sure to impress!

Make Ahead and Storage

Storing Leftovers

Leftover Basque cheesecake keeps beautifully in the fridge for up to 5 days. Store it in an airtight container or wrap it tightly with plastic wrap to preserve moisture and prevent it from absorbing any other odors in your fridge.

Freezing

If you want to keep it longer, the Loaf Pan Basque Cheesecake Recipe freezes wonderfully. Wrap the cooled cheesecake tightly in plastic wrap and then in foil before placing it in the freezer. It can last for up to 2 months, ready to thaw slowly in your fridge overnight when you’re craving that creamy goodness again.

Reheating

This cheesecake is best served chilled, but if you prefer it closer to room temperature, let slices sit out for 20 to 30 minutes before serving. Avoid microwaving as it can alter the texture and make the crust less appealing.

FAQs

Can I use a different pan instead of a loaf pan?

Absolutely! While the loaf pan gives a unique shape and depth advantage for this Basque cheesecake, you can use a springform pan or any oven-safe pan of similar size. Just adjust baking time as needed and keep an eye on the crust development.

Why is the cheesecake supposed to be browned on top?

The browned, almost burnt-looking top is a hallmark of Basque cheesecake. It adds a complex toasted flavor and a slight caramel bitterness that perfectly complements the sweet, creamy interior.

What makes this Basque cheesecake different from regular cheesecake?

This version skips the traditional crust and uses a higher baking temperature, resulting in a creamy inside with a deeply caramelized top and edges. The flavor is more intense and the texture slightly less dense than classic cheesecakes.

Can I make this cheesecake without a stand mixer?

Yes, though a stand mixer makes blending effortless. You can also use a hand mixer or whisk, just be prepared to spend a bit more time ensuring everything is smooth and well incorporated.

Is it necessary to use vanilla bean paste?

Not necessary, but highly recommended! Vanilla bean paste adds a richer flavor and those pretty specks of vanilla throughout the batter. If you don’t have it, good quality vanilla extract will work as a substitute.

Final Thoughts

I can’t recommend the Loaf Pan Basque Cheesecake Recipe enough for anyone who loves a cheesecake that’s quietly impressive and irresistibly creamy with that signature toasted top. It’s straightforward to make, uses simple ingredients you probably have on hand, and always delights guests with its rustic charm and rich flavors. Give it a try—you might just find this becoming your new go-to dessert for any occasion!

Loaf Pan Basque Cheesecake Recipe

Ingredients You’ll Need