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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.

Ingredients

Scale

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

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