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Loaf Pan Basque Cheesecake Recipe

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4 from 14 reviews

This Loaf Pan Basque Cheesecake features a rich, creamy texture with a delightfully caramelized top. Baked in a loaf pan lined with parchment paper, this cheesecake offers the signature burnt crust and custardy center that makes Basque cheesecake so irresistible. It’s perfect for those who love a luscious dessert with a hint of tang from lemon juice and vanilla bean paste.

Ingredients

Cheesecake Batter

  • 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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 450°F. Line a loaf pan generously with two sheets of parchment paper, ensuring about 2 inches overlap on the sides for easy removal later.
  2. Mix cream cheese and sour cream: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream together on medium-low speed for 2-3 minutes until smooth and creamy.
  3. Add sugar, corn starch, and flour: Incorporate the sugar, corn starch, and flour into the cream cheese mixture and mix for about one minute until combined and smooth.
  4. Incorporate eggs: Add the eggs one at a time, making sure each egg is fully blended before adding the next. Scrape down the bowl’s sides after the second egg and again after all eggs have been added to ensure even mixing.
  5. Add remaining wet ingredients: Mix in lemon juice, vanilla bean paste, kosher salt, and heavy cream until the batter is uniform. If you notice lumps, strain the batter through a fine mesh sieve to remove any unmixed pieces.
  6. Bake the cheesecake: Pour the batter into the prepared loaf pan, then sprinkle 2 teaspoons of sugar evenly over the top. Reduce the oven temperature to 425°F and bake for 40-50 minutes until the top is deeply golden brown and the center is still slightly jiggly when gently shaken.
  7. Cool and chill: Let the cheesecake cool to room temperature, which takes about 2 hours. Then refrigerate it for at least 4 hours to set fully before slicing and serving.

Notes

  • Allow the cream cheese and sour cream to come to room temperature for smoother mixing.
  • Using parchment paper with generous overhang helps in easily removing the cheesecake from the loaf pan.
  • Keep an eye on the cheesecake as it bakes to prevent over-browning beyond the desired deep golden crust.
  • The center should remain jiggly to ensure a creamy, custard-like texture once chilled.
  • This cheesecake is best served chilled and can be stored in the refrigerator for up to 5 days.

Find it online: https://bitezly.com/loaf-pan-basque-cheesecake-recipe-2/