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Loaf Pan Basque Cheesecake Recipe

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4.3 from 29 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour
  • Yield: 12 servings

Description

This creamy and indulgent Basque cheesecake is baked in a loaf pan for easy serving and a beautifully rustic finish. Featuring a rich, caramelized top and a soft, creamy center, it’s a no-fuss dessert that’s perfect for any occasion. Made with full-fat cream cheese, heavy cream, and a touch of vanilla, this cheesecake delights with its bold flavor and velvety texture.

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

Pan Preparation

  • Butter, for greasing the pan
  • Parchment paper, for lining the pan

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the cheesecake.
  2. Prepare the loaf pan: Lightly butter a 9×5-inch loaf pan. Then place a long strip of parchment paper inside, pressing it into the corners for full coverage. Leave at least a 2-inch overhang around the pan for easy removal, trimming any excess beyond that.
  3. Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand mixer on low to medium speed for about 5 minutes until the mixture is smooth and creamy. A stand mixer can also be used for this step.
  4. Add eggs gradually: Incorporate the eggs one at a time, mixing thoroughly after adding each egg to ensure a smooth batter.
  5. Combine cream, vanilla, and salt: Add the heavy cream, vanilla extract, and salt to the batter, then whisk together gently until fully combined.
  6. Incorporate flour: Sift the all-purpose flour into the mixture and stir gently to avoid overmixing while ensuring the flour is well incorporated.
  7. Bake the cheesecake: Pour the batter into the prepared loaf pan. Bake for 40-45 minutes until the top is a deep golden brown around the edges and slightly lighter in the center. The center should remain soft and jiggly but not raw. The cheesecake will set further as it cools.
  8. Cool and chill: Allow the cheesecake to cool completely at room temperature. Once cooled, cover and refrigerate for at least 2-4 hours or overnight to let it firm up and develop its flavors before serving.

Notes

  • Use full-fat cream cheese for the best texture and flavor.
  • Do not overbake; the center should remain slightly wobbly to ensure a creamy interior.
  • The cheesecake will firm up as it cools and chills in the refrigerator.
  • Line the pan with parchment paper with an overhang to easily lift the cake out once baked.
  • Optional vanilla extract adds subtle depth but can be omitted if desired.
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Basque, Spanish

Find it online: https://mysimpledish.com/loaf-pan-basque-cheesecake-recipe-2/