Loaf Pan Basque Cheesecake Recipe
This Loaf Pan Basque Cheesecake is a creamy, caramelized dessert with a rich and custardy interior baked to perfection in a loaf pan. Featuring cream cheese, heavy cream, and a hint of vanilla, this cheesecake is an elegant twist on the traditional Basque cheesecake, ideal for those who love a slightly burnt, caramelized top with a smooth, luscious texture inside.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Basque, Spanish
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Batter
- 1 & ¾ cups / 400 g Cream Cheese (room temperature)
- ½ cup / 100 g Granulated Sugar
- 3 large Eggs
- 1 tsp / 5 ml Vanilla Essence
- ¼ tsp / 2 g Salt
- 1 & ¼ cups / 300 g Heavy Cream (room temperature)
- 2 & ½ tbsp / 20 g All-Purpose Flour
Instructions
- Prepare the oven and pan: Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, making sure the paper extends above the sides of the pan to catch the cheesecake batter and facilitate easy removal.
- Mix cream cheese and sugar: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar until the mixture is smooth and creamy, ensuring there are no lumps.
- Add eggs and vanilla: Incorporate the eggs, one at a time, mixing thoroughly after each addition. Add the vanilla essence and blend until fully combined.
- Incorporate dry ingredients: Sift the all-purpose flour and salt, then gradually fold them into the cream cheese mixture to avoid lumps.
- Add heavy cream: Slowly pour in the heavy cream while continuing to mix gently. The batter should be silky and well combined but not overmixed.
- Pour the batter into the loaf pan: Transfer the batter into the prepared loaf pan and gently tap the pan on the counter to release any large air bubbles.
- Bake the cheesecake: Place the loaf pan in the preheated oven and bake for about 50-60 minutes. The top should become deeply golden brown and slightly burnt, characteristic of the Basque cheesecake style. The center will still be a bit jiggly but set.
- Cool the cheesecake: Remove the cheesecake from the oven and let it cool in the pan at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly and develop flavor.
- Serve: Carefully lift the cheesecake out using the parchment paper and slice to serve. Enjoy chilled or at room temperature for a creamy, rich dessert experience.
Notes
- Ensure cream cheese and heavy cream are at room temperature to avoid lumps in the batter.
- Do not overmix the batter to keep the cheesecake’s creamy texture.
- Use a parchment liner extending beyond the loaf pan edges for easy removal.
- The deeply caramelized top is typical of Basque cheesecake and adds to its unique flavor.
- Chilling the cheesecake overnight enhances its texture and flavor.
- If the top browns too quickly, loosely cover with foil to prevent burning while baking through.
Keywords: Basque cheesecake, loaf pan cheesecake, caramelized cheesecake, creamy cheesecake recipe, dessert, easy cheesecake
Find it online: https://mjrecipe.com/loaf-pan-basque-cheesecake-recipe/