Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaf Pan Basque Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 31 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Loaf Pan Basque Cheesecake is a rich, creamy dessert characterized by its deeply caramelized top and custardy center. Baked in a loaf pan lined with parchment paper, it combines smooth cream cheese, eggs, sugar, whipping cream, and a slight touch of flour for a delicate texture. The cheesecake is baked at a high temperature to develop a signature burnt crust while keeping the inside soft and slightly jiggly. Perfect for those who enjoy a decadent, rustic cheesecake with a unique flavor and texture profile.

Ingredients

Cheesecake Batter

  • 2 ⅓ cups (560g) cream cheese
  • 2/3 cup (135g) sugar
  • 1 tsp (5g) salt
  • 4 eggs
  • 1 tsp (5g) vanilla extract
  • 1 ¼ cup (300g) whipping cream
  • 2 tbsp + 1 tsp (25g) flour

Preparation

  • Butter for greasing the pan
  • Parchment paper to line the loaf pan

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 400°F (200°C). Grease a 9×5-inch (23 x 13 cm) loaf pan with butter and line it with a sheet of parchment paper extending about 2 inches (5 cm) above the edges for easy removal.
  2. Mix Cream Cheese, Sugar, and Salt: In a large bowl, add the cream cheese, sugar, and salt. Mix thoroughly until the mixture is smooth and free of lumps.
  3. Add Eggs One at a Time: Using a mixer on medium speed, incorporate the eggs one at a time, making sure each egg is well combined before adding the next to ensure a smooth consistency.
  4. Add Vanilla Extract: Pour in the vanilla extract and mix until evenly distributed throughout the batter.
  5. Incorporate Whipping Cream: Add the whipping cream and mix until fully incorporated, giving the batter a creamy texture.
  6. Gently Add Flour: On low mixer speed or by folding in with a whisk, gently add the flour to avoid overmixing and maintain a light batter.
  7. Pour Batter Into Pan: Transfer the batter to the prepared loaf pan, smoothing the top for even baking.
  8. Bake: Place the pan in the oven and bake for 40 to 50 minutes. The cheesecake is done when the top is deep golden brown but the center still jiggles slightly when nudged. If the top browns too quickly, loosely cover with aluminum foil to prevent burning.
  9. Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack. Expect the center to sink slightly as it cools; this is normal.
  10. Serve and Store: Serve the cheesecake at room temperature for the best flavor and texture. Refrigerate leftovers and bring them back to room temperature before serving again.

Notes

  • The slight jiggle in the center after baking indicates a creamy, custardy texture—is not undercooked.
  • Using full-fat cream cheese and whipping cream enhances richness and texture.
  • Lining the pan with parchment paper extending above the edges helps in removing the cheesecake easily without damage.
  • Covering with foil if browning is too fast prevents a bitter crust.
  • Best served at room temperature to enjoy the full flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Basque, Spanish

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