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.
