If you love rich, creamy desserts that feel fancy yet are surprisingly simple to make, then this Loaf Pan Basque Cheesecake Recipe is about to become your new favorite indulgence. With its signature burnt top, velvety interior, and an easy-to-handle loaf pan shape, this cheesecake manages to bring the lusciousness of traditional Basque cheesecake into a familiar, approachable format that’s perfect for sharing or treating yourself. Every bite delivers that perfect balance of smoky caramelized edges alongside a dreamy custardy center, making this recipe a must-try for cheesecake enthusiasts everywhere.
Ingredients You’ll Need
This Loaf Pan Basque Cheesecake Recipe uses a handful of simple, classic ingredients that celebrate the creamy texture and slightly tangy flavor profile typical of Basque cheesecakes. Each ingredient plays an essential role in crafting the perfect finish, from the richness of the cream cheese to the subtle touch of vanilla.
- Cream cheese (1¾ lb, softened): The base of the cheesecake, providing that smooth, creamy texture and rich flavor.
- Granulated sugar (1 cup): Sweetens perfectly while helping achieve the caramelized, slightly burnt top.
- Large eggs (4): Add structure and richness, binding the cheesecake together while keeping it tender.
- Heavy cream (1⅔ cup): Enhances creaminess, making the cheesecake luxuriously soft and luscious.
- Vanilla extract (1 teaspoon, optional): Adds a gentle aromatic sweetness that complements the tang of the cheese.
- Salt (¼ teaspoon): Balances flavors and elevates the overall taste without being noticeable.
- All-purpose flour (¼ cup): Lightly thickens the batter, helping it set while keeping it tender.
How to Make Loaf Pan Basque Cheesecake Recipe
Step 1: Preparing the Loaf Pan
Start by preheating your oven to 400°F. Then line a 9×5-inch loaf pan with parchment paper, making sure to butter the inside lightly first. This helps the parchment stick and ensures your cheesecake slips right out once baked. The parchment should extend at least two inches above the pan’s edges so you can easily lift the cheesecake later.
Step 2: Mixing the Cream Cheese and Sugar
In a large bowl, combine the softened cream cheese with the granulated sugar. Using a hand-held mixer on low to medium speed, whip these together for about five minutes until the mixture becomes smooth and creamy—no lumps in sight. This is the key step to a silky cheesecake base.
Step 3: Incorporating the Eggs
Add the eggs one at a time, mixing after each addition until fully blended. This slow incorporation helps maintain a creamy texture rather than a dense or curdled mixture. Patience here pays off with a perfect custard consistency.
Step 4: Adding Cream, Vanilla, and Salt
Gently whisk in the heavy cream, vanilla extract (if using), and salt. The cream elevates richness, the vanilla adds warmth, and the salt highlights the other flavors, making every bite sing.
Step 5: Folding in the Flour
Sift the all-purpose flour over your wet ingredients and fold it in carefully with a spatula. This light touch ensures the cheesecake sets just right without becoming tough or cakey.
Step 6: Baking the Cheesecake
Pour the batter into your prepared loaf pan and slide it into the oven. Bake for about 40 to 45 minutes. You’ll know it’s ready when the top is a beautiful dark brown around the edges but still a little jiggly in the center. That slightly wobbly feel means your cheesecake will set beautifully as it cools.
Step 7: Cooling and Chilling
Once out of the oven, let the cheesecake cool completely on the counter. Then cover it and refrigerate for 2 to 4 hours or overnight. This chilling step allows the flavors to develop fully and the texture to become perfectly creamy and sliceable.
How to Serve Loaf Pan Basque Cheesecake Recipe
Garnishes
This cheesecake shines on its own, but you can add a personal touch with fresh berries, a dusting of powdered sugar, or even a drizzle of honey or caramel sauce for extra decadence. These simple accents add color and a fresh zing that beautifully contrast the richness.
Side Dishes
Pair your Loaf Pan Basque Cheesecake Recipe with a hot cup of coffee or a glass of dessert wine for a luxurious experience. Light fruit salads or tart citrus slices are wonderful companions that cleanse the palate and enhance the cheesecake’s creamy profile.
Creative Ways to Present
For parties, slice the cheesecake into neat portions and serve on elegant plates with a sprig of mint or edible flowers. You can also place a small scoop of vanilla ice cream alongside each slice for an inviting contrast of temperatures and textures.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered in the refrigerator for up to 4 days. The parchment helps protect it from drying out, and the flavor actually improves slightly after a day as it continues to meld in the cold.
Freezing
If you want to store your cheesecake longer, wrap it tightly in plastic wrap and then foil before freezing. It can last up to 1 month frozen. Thaw overnight in the fridge before serving for the best texture.
Reheating
Basque cheesecake is typically enjoyed chilled, but if you prefer it slightly warmed, briefly let each slice come to room temperature or heat gently in a microwave for 10 to 15 seconds. Avoid overheating to keep that signature creamy texture intact.
FAQs
Can I use reduced-fat cream cheese?
For this Loaf Pan Basque Cheesecake Recipe, full-fat cream cheese is crucial to achieve the classic creamy and rich texture. Reduced-fat varieties tend to make the cheesecake denser and less velvety.
Is the vanilla extract necessary?
Vanilla extract is optional but recommended if you want a subtle aromatic lift to your cheesecake. If you don’t have it, the cheesecake will still taste delicious and true to its Basque style.
Why does the top need to be dark brown?
The dark, almost burnt-looking top is a signature of Basque cheesecake’s flavor. It adds a slight caramelized bitterness that balances the sweet, creamy interior beautifully.
Can I use a different pan instead of a loaf pan?
While the loaf pan gives this cheesecake its neat, sliceable shape, you can also use a 9-inch springform pan for a more traditional round Basque cheesecake style. Just adjust baking time slightly if necessary.
How do I know when the cheesecake is done?
The cheesecake is perfectly baked when the edges are dark brown and the center slightly jiggles when you gently shake the pan. It will set as it cools and chills.
Final Thoughts
This Loaf Pan Basque Cheesecake Recipe is a fantastic way to enjoy the indulgence of Basque cheesecake with minimal fuss and maximum delight. Its stunning appearance, luscious texture, and deep, smoky flavors will impress everyone at your table. I wholeheartedly encourage you to try this recipe—you’ll feel like a baking rockstar with every creamy, caramelized bite.
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Loaf Pan Basque Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
Loaf Pan Basque Cheesecake is a rich, creamy, and decadently smooth Spanish-style cheesecake baked in a standard loaf pan. This recipe features a beautifully caramelized brown top and a soft, custardy center that sets perfectly after cooling. With simple ingredients and straightforward steps, it offers a delectable twist on traditional Basque cheesecake, perfect for dessert enthusiasts looking for a hearty yet elegant treat.
Ingredients
Cheesecake Batter
- 1¾ lb (28 oz) full fat cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cup heavy cream
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for baking your Basque cheesecake.
- Prepare the Loaf Pan: Lightly butter a 9×5-inch loaf pan. Then lay a long strip of parchment paper across the pan, pressing it firmly into the corners and sides with at least a 2-inch overhang on all edges. Trim any parchment exceeding this margin.
- Mix Cream Cheese and Sugar: In a large mixing bowl, add the softened cream cheese and granulated sugar. Using a hand-held or stand mixer on a low to medium speed, beat them together for 5 minutes until completely smooth and creamy, with no lumps.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition until each egg is fully incorporated.
- Incorporate Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract (if using), and salt. Use a whisk to mix gently but completely until the batter is homogenous.
- Add Flour: Sift the all-purpose flour over the batter and gently stir it in using a spatula or whisk, just until no flour streaks remain; do not overmix.
- Pour and Bake: Pour the batter into the prepared loaf pan lined with parchment paper. Place it in the preheated oven and bake for 40-45 minutes. The cheesecake’s top will turn a dark brown along the edges with a slightly lighter center. The center should remain soft and slightly wobbly but not raw or burnt.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover and refrigerate it for 2 to 4 hours or overnight to let it fully set and to enhance its flavors.
Notes
- Vanilla Extract: This is optional but recommended if you have it to add a subtle vanilla undertone. If unavailable, you can omit it without significantly affecting the taste.
- For frequent bakers, purchasing vanilla extract in bulk from stores like Costco may be more economical.
- The cheesecake’s center should remain soft after baking; don’t overbake it to keep the desired custard-like texture.
- Ensure the parchment paper’s overhang for easy removal of the cheesecake from the loaf pan.
