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Loaf Pan Basque Cheesecake Recipe

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3.9 from 11 reviews

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.

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

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to achieve the caramelized top characteristic of Basque cheesecake.
  2. 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.
  3. 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.
  4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to fully combine and ensure a smooth batter.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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