Description
This Loaf Pan Basque Cheesecake is a creamy, rich, and rustic-style cheesecake baked to perfection with a caramelized top and a soft, slightly wiggly center. Baked in a loaf pan, it offers an easy way to enjoy the traditional Basque cheesecake flavor with a convenient shape perfect for slicing and serving.
Ingredients
Scale
Cheesecake Batter
- 1 ¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened
- 1 cup granulated sugar
- 4 large eggs
- 1 ⅔ cup heavy cream
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking the cheesecake.
- Prepare the loaf pan: Lightly butter the inside of a 9×5-inch loaf pan. Then, line it with a long strip of parchment paper pressed into the corners with at least 2 inches of overhang all around. Trim any excess parchment beyond this overhang.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer at low-medium speed for 5 minutes until smooth and creamy. A stand mixer can also be used.
- Add eggs: Incorporate the eggs one at a time into the mixture, mixing well after each addition until fully combined.
- Incorporate cream and flavorings: Add the heavy cream, vanilla extract (if using), and salt. Use a whisk to mix until combined.
- Add flour: Sift the flour gently over the mixture and stir carefully to incorporate without creating lumps.
- Pour batter and bake: Transfer the batter into the prepared loaf pan. Bake for 45 minutes. The top will be dark brown around the edges and a bit lighter in the center but not burnt. The center will be soft and wiggly.
- Cool and refrigerate: Allow the cheesecake to cool fully at room temperature. Cover and refrigerate for 2 to 4 hours or overnight before serving for the best texture and flavor.
Notes
- Vanilla extract is optional but adds a subtle creamy flavor; use real vanilla extract if possible.
- For smoother batter, sift flour gradually rather than adding all at once to avoid lumps.
- Butter the loaf pan to help parchment paper stick better and prevent sticking of the cheesecake.
- Use only parchment paper, not wax paper, which can melt during baking.
- Expect a caramelized, dark top – this is characteristic of Basque cheesecake and doesn’t mean the cheesecake is burnt.
- If your loaf pan is very full, place it on a baking sheet to catch any overflow during baking.
- Cracks on the cheesecake surface are normal and contribute to its rustic charm.
- Standard loaf pan sizes may vary; if your pan is smaller, fill it leaving ½ inch of room at the top and monitor baking time carefully.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 120 mg
