Loaf Pan Basque Cheesecake Recipe

Introduction

Basque cheesecake is known for its deeply caramelized exterior and creamy, custardy center. This loaf pan version makes it easy to slice and serve, perfect for a simple yet impressive dessert.

Ingredients

• 2 cups cream cheese, softened (16 oz)
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Parchment paper for lining the pan

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2–3 minutes.
3. Step 3: Gradually add the granulated sugar to the cream cheese and beat until well combined and smooth.
4. Step 4: Add the eggs one at a time, fully incorporating each egg before adding the next. Scrape down the sides of the bowl as needed.
5. Step 5: Pour in the heavy cream and vanilla extract. Mix on low speed until just combined.
6. Step 6: Sift the flour and salt into the batter. Gently fold the dry ingredients in with a spatula until fully incorporated, avoiding overmixing.
7. Step 7: Pour the batter into the prepared loaf pan and tap the pan gently on the counter to release any air bubbles.
8. Step 8: Bake for 40–45 minutes, until the top is dark brown and the center is slightly jiggly; the cheesecake will set more as it cools.
9. Step 9: Let the cheesecake cool in the pan for about 30 minutes. Lift it out using the parchment overhang and transfer to a wire rack to cool completely.
10. Step 10: Refrigerate for at least 4 hours or overnight before slicing and serving.

Tips & Variations

• Make sure the cream cheese is fully softened to avoid lumps in the batter.
• Use room temperature eggs to help create a smooth, creamy texture.
• For added flavor, try adding a tablespoon of lemon zest or a splash of liqueur to the batter.
• Use a metal loaf pan for quicker and more even baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. It can be enjoyed chilled or at room temperature. To reheat, warm a slice gently in the microwave for 10–15 seconds to bring out its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

A 9×5 inch loaf pan is ideal for this recipe, but you can adjust the baking time slightly if using a different size. Just watch for the characteristic dark top and slight jiggle in the center.

Why is the top of the Basque cheesecake dark?

The dark, almost burnt top is a signature feature of Basque cheesecake, created by baking at a high temperature. It adds a rich caramelized flavor that contrasts with the creamy interior.

Loaf Pan Basque Cheesecake Recipe

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4.6 from 122 reviews

This Loaf Pan Basque Cheesecake is a creamy, caramelized crust delight baked in a loaf pan for easy slicing and serving. With its rich cream cheese base, a hint of vanilla, and a perfectly browned top, this cheesecake offers a silky texture with a slightly tangy flavor. Ideal for dessert lovers seeking a simple yet indulgent treat, it’s perfect for gatherings or a special treat at home.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Basque, Spanish

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 2 cups cream cheese, softened (16 oz)
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Other

• Parchment paper for lining the pan

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, leaving extra overhang on the sides to easily lift the cheesecake out later.
2. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, which should take about 2-3 minutes.
3. Add Sugar: Gradually add the granulated sugar to the cream cheese, mixing until fully integrated and smooth.
4. Incorporate Eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl sides as necessary to ensure even mixing.
5. Add Cream and Vanilla: Pour in the heavy cream and vanilla extract, mixing on low speed until just blended.
6. Fold Dry Ingredients: Sift together the flour and salt, then gently fold these into the batter using a spatula without overmixing to maintain the batter’s lightness.
7. Fill Pan and Remove Air Bubbles: Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to eliminate air bubbles trapped in the batter.
8. Bake the Cheesecake: Bake in the preheated oven for 40-45 minutes until the top is a deep brown color and the center still jiggles slightly, indicating it will set as it cools.
9. Cool the Cheesecake: Remove from oven and let it cool in the pan for about 30 minutes. Use the parchment overhang to lift the cheesecake out of the pan, then transfer it to a wire rack to cool completely.
10. Refrigerate and Serve: Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight. Slice, serve, and enjoy the creamy, rich dessert.

Notes

• For best texture, ensure all ingredients are at room temperature before mixing.
• Do not overmix once flour is added to avoid tough cheesecake.
• The dark brown top is characteristic of Basque cheesecake and should not be viewed as burnt.
• Use parchment paper with enough overhang to easily lift the cheesecake from the pan after baking.
• Refrigeration is crucial to allow the cheesecake to fully set and develop its flavor.

Keywords: Basque cheesecake, loaf pan cheesecake, creamy cheesecake, baked cheesecake, easy dessert, caramelized cheesecake