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Loaf Pan Basque Cheesecake Recipe

Loaf Pan Basque Cheesecake Recipe
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★★★★★

4.9 from 15 reviews

This Loaf Pan Basque Cheesecake is a rich, creamy dessert with a deeply browned, caramelized top and a velvety interior. Baked in a loaf pan lined with parchment paper, this cheesecake combines classic Basque-style flavors with a convenient shape perfect for slicing and serving. The recipe features cream cheese, eggs, heavy cream, and a hint of vanilla, creating a luscious texture and indulgent taste that’s perfect for dessert lovers.

Ingredients

Scale

Cheesecake Ingredients

  • 500g cream cheese, softened
  • 200g granulated sugar
  • 4 large eggs
  • 250ml heavy cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 200°C (390°F). Line a loaf pan thoroughly with parchment paper to prevent sticking and to easily lift out the cheesecake once baked.
  2. Mix cream cheese and sugar: In a large mixing bowl, beat the cream cheese and sugar together until the mixture is smooth, creamy, and free of lumps. This creates the base texture of the cheesecake.
  3. Add eggs and flavorings: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Then stir in the heavy cream, flour, vanilla extract, and salt until the batter is fully combined and smooth.
  4. Fill the pan: Pour the cheesecake batter evenly into the prepared loaf pan. Use a spatula to smooth the top, making sure the batter is evenly distributed.
  5. Bake the cheesecake: Bake in the preheated oven for about 50 minutes. The cheesecake should develop a deeply browned top, characteristic of Basque cheesecake, while the center remains slightly jiggly to maintain its creamy texture.
  6. Cool and serve: Let the cheesecake cool completely in the pan before carefully removing it. Slice and serve at room temperature or chilled according to your preference.

Notes

  • Use full-fat cream cheese and heavy cream for the best creamy texture and flavor.
  • Do not overbake; the cheesecake should be slightly jiggly in the center when done to ensure a creamy interior.
  • The deeply browned top is intentional and adds to the signature flavor of Basque cheesecake.
  • Let the cheesecake cool completely before slicing to maintain clean cuts.
  • Store leftovers in the refrigerator and consume within 3-4 days for best freshness.

Nutrition

Keywords: Basque cheesecake, loaf pan cheesecake, caramelized top cheesecake, creamy cheesecake, easy cheesecake recipe, baked cheesecake

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