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Loaf Pan Basque Cheesecake Recipe

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4.3 from 23 reviews

  • Author: Mary & Susan
  • 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

  1. Preheat Oven: Preheat your oven to 400°F to ensure it’s hot enough to achieve the characteristic dark crust of Basque cheesecake.
  2. 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.
  3. 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.
  4. Add Eggs: Add the eggs one at a time, mixing after each addition until fully incorporated, ensuring a smooth batter.
  5. 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.
  6. Add Flour: Sift the all-purpose flour into the batter, stirring gently to combine without overmixing, preserving the silky texture.
  7. 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.
  8. 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

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