This Loaf Pan Basque Cheesecake Recipe is the perfect dessert for any occasion! It’s easy to make, doesn’t require a water bath, and is incredibly delicious. With its rich, creamy texture and slightly burnt top, this cheesecake is sure to be a hit with everyone who tries it.
Table of Contents
- 2 lbs (about 900g) of cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups heavy cream
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- Butter and parchment paper for lining the loaf pan
- A pinch of salt
- Preheat the oven: Preheat your oven to 400°F (200°C). Position the oven rack in the middle of the oven.
- Prepare the loaf pan: Butter the inside of a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper. Make sure to leave some overhang on the sides; this will help you easily lift the cheesecake out later.
- Prepare the cream cheese: In a large mixing bowl, place the room-temperature cream cheese. Use a hand mixer or stand mixer to beat the cream cheese until it’s smooth and creamy. You can also do this by hand, but it will take more effort.
- Add sugar: Gradually add the granulated sugar while continuing to beat the cream cheese. Make sure the sugar is fully incorporated, and the mixture is smooth.
- Add eggs: Add the eggs one at a time, mixing well after each addition. Continue mixing until the mixture is smooth and creamy.
- Incorporate heavy cream: Pour in the heavy cream and mix until it’s fully combined with the cream cheese mixture.
- Add vanilla and flour: Stir in the vanilla extract and a pinch of salt. Then, sift in the all-purpose flour and gently fold it into the batter until there are no lumps.
- Pour into the loaf pan: Pour the cheesecake batter into the prepared loaf pan.
- Bake: Place the loaf pan in the preheated oven and bake at 400°F (200°C) for about 45-50 minutes or until the top is deeply golden brown, and the edges are set. The center will still be slightly jiggly.
- Cool: Remove the cheesecake from the oven and allow it to cool in the pan for at least 1 hour. Then, transfer it to the refrigerator and let it chill for at least 4 hours, or overnight for best results.
- Serve: Once the Basque Cheesecake has fully chilled, use the parchment paper overhang to lift it out of the pan. Slice, serve, and enjoy!
Also Read: 20+ Best Dairy-Free Cake Recipes
- For a smoother cheesecake, use a hand mixer or blender to beat the batter.
- To prevent the cheesecake from cracking, avoid overmixing the batter.
- If the top of the cheesecake starts to brown too quickly, cover it loosely with foil for the last 10 minutes of baking.
- Let the cheesecake cool completely before slicing. This will help it to hold its shape.
- Serve the cheesecake at room temperature or chilled.
- Garnish with fresh berries, whipped cream, or a drizzle of honey.
- For a chocolate Basque cheesecake, add 1/2 cup of cocoa powder to the batter.
- For a coffee Basque cheesecake, add 1/4 cup of espresso powder to the batter.
- For a fruity Basque cheesecake, add 1/2 cup of your favorite chopped fruit to the batter.
Please note that the baking time may vary depending on your oven. Be sure to check the cheesecake frequently during the last 10 minutes of baking to prevent it from overbaking.
The Basque Cheesecake is known for its rustic, cracked appearance, so don’t worry if it doesn’t have a perfectly smooth top. The flavor is rich and delicious, with a creamy interior and a caramelized outer layer. It’s a fantastic dessert to share with family and friends.