If you’ve ever been curious about Basque cheesecake but imagined it only in its traditional round form, wait until you try this Loaf Pan Basque Cheesecake Recipe. It captures that perfectly caramelized, creamy, and slightly burnt crust flavor in a practical loaf pan, making it easier to slice and serve at any occasion. This recipe offers an irresistibly rich and velvety texture that just melts in your mouth, paired with the signature darkened top that adds a fantastic depth of flavor. Whether it’s your first time or you’re already a Basque cheesecake fan, this loaf pan twist brings convenience and bold taste together in a truly delightful way.
Ingredients You’ll Need
The magic of this Loaf Pan Basque Cheesecake Recipe lies in its simplicity. Each ingredient plays a crucial role, from creating that silky smooth interior to the golden-brown, caramelized crust, making this dessert a genuine show-stopper with minimal fuss.
- Cream cheese (1¾ lb full fat): Using full fat ensures the cheesecake is decadently creamy and rich, the foundation for that smooth texture.
- Granulated sugar (1 cup): Adds necessary sweetness and helps the top caramelize beautifully during baking.
- Large eggs (4): These bind everything together while giving the cheesecake its luscious body.
- Heavy cream (1⅔ cup): Critical for that velvety mouthfeel, it balances richness while keeping the cake moist.
- Vanilla extract (1 tsp, optional): A subtle flavor enhancer that complements the cheese without overpowering.
- Salt (¼ tsp): Elevates all the flavors and cuts through the sweetness for a more complex taste profile.
- All-purpose flour (¼ cup): Just enough to give structure without taking away the silky texture.
How to Make Loaf Pan Basque Cheesecake Recipe
Step 1: Preparing the Oven and Pan
Start by preheating your oven to a whopping 400°F, which is essential to achieve that signature dark, burnt crust without overcooking the inside. Then, take a 9×5-inch loaf pan and lightly butter it before lining it with parchment paper, making sure to create at least a 2-inch overhang. This not only prevents sticking but makes it a breeze to lift the cheesecake out once it’s baked and cooled. The parchment also helps the edges brown perfectly while protecting the pan.
Step 2: Creaming the Cheese and Sugar
In a large bowl, toss in your softened cream cheese and granulated sugar. Using a hand-held mixer on low to medium speed, beat them together for about five minutes until the mixture is incredibly smooth and creamy. It’s important to have no lumps here—this step lays the creamy foundation that will shine through in the finished cheesecake. Feel free to swap in a stand mixer if you want less arm work.
Step 3: Adding the Eggs
Now, add your eggs one at a time, mixing thoroughly after each addition. This gradual incorporation helps maintain the smooth texture and ensures everything blends evenly without curdling, which is key for that perfect, custardy feel once baked.
Step 4: Incorporating Cream, Vanilla, and Salt
Next, pour in the heavy cream, vanilla extract, and salt. Use a whisk to gently combine all of these ingredients until the batter looks glossy and unified. The cream adds silkiness, the vanilla gives a delicate aroma, and the salt prevents the sweetness from becoming one-dimensional.
Step 5: Folding in the Flour
Sift the all-purpose flour over your mixture, then stir it in gently. The goal is to incorporate it fully without overmixing, as that could toughen the cheesecake. The flour lends structure, helping the cheesecake hold its shape while staying incredibly soft inside.
Step 6: Baking the Cheesecake
Pour the batter evenly into your prepared loaf pan. Place it in the oven and bake for 40 to 45 minutes. Look for a deep, dark brown color around the edges and a slightly lighter center—that center should look soft and wobbly to the touch, not set. This slight jiggle means the cheesecake will finish setting beautifully as it cools, achieving that signature creamy texture.
Step 7: Cooling and Refrigerating
Once baked, let the cheesecake cool fully at room temperature. Then, cover it and refrigerate for 2 to 4 hours or even overnight. Chilling firms up the texture, making slicing easier while enhancing its flavors. The cool temperature balances the richness and gives a refreshing finish.
How to Serve Loaf Pan Basque Cheesecake Recipe
Garnishes
This cheesecake doesn’t need much to shine, but a little garnish adds charm and contrast. Fresh berries like raspberries or blueberries bring a welcome tartness and color pop. A light dusting of powdered sugar can add a touch of elegance without being over the top. For the adventurous, a drizzle of honey or a sprinkle of toasted nuts can add textural interest.
Side Dishes
Serve alongside a cup of rich espresso or black coffee to counterbalance the creamy sweetness. A small bowl of lightly sweetened whipped cream pairs beautifully, especially if you want a cloud-like softness to scoop up with each bite. For a fresher angle, sliced fruits like kiwi or orange segments add nice acidity and brightness.
Creative Ways to Present
The loaf pan shape lends itself wonderfully to easy slicing and stacking—try serving slices with a dollop of mascarpone mixed with lemon zest on the side. Alternatively, use slices to build mini dessert “sandwiches” with your favorite jam or chocolate spread. Even cutting into bite-sized cubes for a sophisticated party dessert platter is a fantastic idea that’s both fun and impressive.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Loaf Pan Basque Cheesecake Recipe tightly with plastic wrap or keep it in an airtight container in the fridge. It stays incredibly fresh for up to 4 days, and because the flavor deepens over time, the next-day cheesecake is often even better.
Freezing
This cheesecake freezes well, making it a great make-ahead option. Wrap it securely with plastic wrap and then aluminum foil to prevent freezer burn. Frozen cheesecake can last up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
Generally, this cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, pop a slice in the microwave for about 10 to 15 seconds. Warming enhances the gooey texture but avoid overheating it to keep that signature creaminess intact.
FAQs
What makes a Basque cheesecake different from a regular cheesecake?
Basque cheesecake is known for its burnt and caramelized top crust paired with a creamy, almost custardy interior. Unlike traditional cheesecakes baked in a water bath for a firm texture, Basque cheesecake embraces a rustic burnt exterior that adds a deeper flavor and unique texture.
Can I use a round pan instead of a loaf pan?
Absolutely! While this Loaf Pan Basque Cheesecake Recipe is adapted for convenience and ease of slicing, you can use a round 8 or 9-inch pan. Just note the baking time may vary slightly, usually a bit less.
Is vanilla extract necessary in this recipe?
Vanilla is optional here; it adds a lovely aromatic undertone but won’t overpower the cheesecake’s delicate tang produced by the cream cheese and caramelized crust.
How do I know when the cheesecake is done?
The key is to look for a deeply browned top and edges, with a center that still wobbles slightly when you shake the pan. The residual heat will finish cooking the center as it cools.
Can I substitute any ingredients for a dairy-free or lighter version?
While possible, substituting full-fat cream cheese or heavy cream will affect the texture and flavor significantly. For a lighter version, consider reduced-fat cream cheese, but expect less richness and a slightly different mouthfeel.
Final Thoughts
Nothing beats the joy of biting into a slice of this Loaf Pan Basque Cheesecake Recipe—the perfect marriage of a caramelized crust and a luxuriously creamy center, all served in an easy-to-slice loaf shape. Whether you’re making it for a special occasion or a cozy treat at home, I promise this recipe will soon be one of your favorites to bake over and over. Go ahead, whip up a loaf, and enjoy a slice of Basque cheesecake magic made simple and delightful.
Print
Loaf Pan Basque Cheesecake Recipe
- Total Time: 1 hour
- Yield: 12 servings
Description
This Loaf Pan Basque Cheesecake is a rich, creamy dessert with a signature deeply caramelized top and a soft, wobbly center. Baked in a loaf pan lined with parchment paper, it offers a rustic, burnt cheesecake flavor and texture that sets upon cooling. Perfectly balanced with cream cheese, sugar, eggs, cream, and a hint of vanilla, it’s an indulgent treat that is best served cool after chilling in the refrigerator.
Ingredients
Cheesecake Batter
- 1¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cup heavy cream
- 1 tsp vanilla extract (optional)
- ¼ tsp salt
- ¼ cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it’s hot enough to achieve the characteristic dark crust of Basque cheesecake.
- Prepare Loaf Pan: Lightly butter the inside of a 9×5-inch loaf pan, then press a long strip of parchment paper into the corners, leaving at least 2 inches of overhang to easily lift the cheesecake out later. Trim excess paper to maintain this overhang.
- Mix Cream Cheese and Sugar: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand-held mixer or stand mixer on low to medium speed to beat for about 5 minutes until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time, mixing after each addition until fully incorporated, ensuring a smooth batter.
- Incorporate Cream, Vanilla, and Salt: Add the heavy cream, vanilla extract (if using), and salt to the mixture. Whisk these ingredients gently until just combined to maintain a smooth texture.
- Add Flour: Sift the all-purpose flour into the batter, stirring gently to combine without overmixing, preserving the silky texture.
- Bake the Cheesecake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 40-45 minutes. Aim for a deeply browned, almost burnt top around the edges, while the center remains lighter and still very soft and wobbly.
- Cool and Chill: Remove from the oven and allow the cheesecake to cool fully on the counter. Once cooled, cover and refrigerate for 2-4 hours or overnight to allow it to set completely before serving. The cheesecake is best served well chilled.
Notes
- Using full-fat cream cheese is key for the creamy texture.
- It is normal for the center to be very soft when it comes out of the oven; it will firm up in the refrigerator.
- The burnt top provides signature flavor—a deeply caramelized taste. Do not be alarmed by the dark color.
- Make sure to line the pan with parchment with overhang for easy removal.
- Vanilla extract is optional but enhances flavor.
- Refrigerate for at least 2 hours to allow the cheesecake to set properly.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
