Loaf Pan Basque Cheesecake Recipe

If you’re craving a dessert that’s rich, creamy, and irresistibly caramelized on the top, the Loaf Pan Basque Cheesecake is an absolute must-try. This version takes the classic Basque cheesecake concept and adapts it beautifully to a loaf pan, giving you an elegant, slice-friendly treat with its signature burnt, golden surface and ultra-smooth interior. Whether you’re serving it for a special occasion or just because you deserve a little indulgence, this Loaf Pan Basque Cheesecake promises pure joy in every bite.

Ingredients You’ll Need

The magic of this Loaf Pan Basque Cheesecake lies in its simplicity. With just a handful of high-quality ingredients, you’re able to create a complex flavor and velvety texture that’s truly unforgettable. Each element plays a crucial role from the cream cheese’s luscious body to the sugar’s gentle sweetness and the flour’s subtle structure to hold it all together.

• Cream Cheese (12 oz, room temperature): Ensures a creamy, dense base essential for authentic texture.
• Granulated Sugar (½ cup): Sweetens the cake and helps achieve that signature caramelized crust.
• Large Eggs (2): Bind the ingredients smoothly and add richness to the batter.
• Heavy Cream (1 cup): Brings extra creaminess and moisture to the cheesecake.
• Vanilla Extract (1 teaspoon): Adds a warm, aromatic depth that complements the richness perfectly.
• Salt (¼ teaspoon): Balances the sweetness and enhances all the flavors.
• All-Purpose Flour (1 tablespoon): Provides just enough structure without compromising the cheesecake’s softness.

How to Make Loaf Pan Basque Cheesecake

Step 1: Prep Your Pan

Start by preheating your oven to 425°F (220°C). Then, line a 9×5-inch loaf pan with parchment paper, ensuring the paper extends beyond the edges. This clever trick helps you easily lift the finished cheesecake straight out, preserving its beautifully caramelized top.

Step 2: Beat the Cream Cheese

In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together until completely smooth and lump-free. Taking the time to get this mixture perfectly creamy will give your Loaf Pan Basque Cheesecake that irresistible silky mouthfeel.

Step 3: Add the Eggs

Incorporate the eggs one at a time, beating well after each addition. This gradual blending ensures a homogeneous batter, avoiding curdling. Don’t forget to scrape down the bowl intermittently so every bit mixes in evenly.

Step 4: Mix in the Cream & Flavoring

Next, pour in the heavy cream, vanilla extract, and salt. Beat everything together until the mixture looks smooth and creamy. The heavy cream is what really elevates this cheesecake’s texture, making it decadently rich without being heavy.

Step 5: Add the Flour

Sift the all-purpose flour over the batter and fold it in gently, just until it disappears. Be cautious not to overmix here; the goal is to maintain a light batter that bakes to that signature soft structure.

Step 6: Pour and Bake

Transfer your luscious batter into the prepared loaf pan and give the pan a few gentle taps on the countertop to release any trapped air bubbles. Pop it into the hot oven and bake for 30 to 40 minutes. Look for a deeply golden brown top that’s slightly jiggly in the middle. If you prefer a firmer texture, baking for up to 45 minutes works great too.

Step 7: Cool and Chill

Once baked, allow the cake to cool inside the pan at room temperature for about an hour. This prevents cracks and helps set the texture beautifully. Then, cover and refrigerate your Loaf Pan Basque Cheesecake for at least 4 hours to let it fully chill—overnight chilling is even better for flavor development and slicing ease.

How to Serve Loaf Pan Basque Cheesecake

Garnishes

The rustic charm of this cheesecake shines when served simply, but adding a few garnishes can elevate the experience. Think fresh berries for brightness, a light dusting of powdered sugar, or a drizzle of honey or salted caramel to contrast the toasted flavors.

Side Dishes

Consider serving slices with a dollop of whipped cream or a scoop of vanilla bean ice cream. A cup of strong coffee or a glass of dessert wine pairs wonderfully, balancing the cheesecake’s rich sweetness.

Creative Ways to Present

Because the Loaf Pan Basque Cheesecake comes out in a convenient rectangular shape, it’s perfect for elegant plating. Try slicing into thick bars for a modern look or cut into smaller squares for bite-sized party treats. You can even layer your slices with fruit compote in a trifle for a show-stopping twist.

Make Ahead and Storage

Storing Leftovers

Leftover slices store beautifully in an airtight container in the fridge for up to 4 days. Keeping it chilled maintains the dense, creamy texture you love without the cheesecake drying out.

Freezing

You can freeze the Loaf Pan Basque Cheesecake by wrapping it tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to 1 month. Thaw overnight in the refrigerator before serving for the best texture.

Reheating

This cheesecake is best enjoyed cold or at room temperature. If you prefer it slightly warm, let it sit outside the fridge for 20 minutes or gently warm a slice in the microwave for 10 to 15 seconds, but avoid overheating to keep that creamy texture perfect.

FAQs

What makes the Basque cheesecake different from a regular cheesecake?

Basque cheesecake is known for its burnt, caramelized top and a creamy, custard-like center, achieved by baking at a higher temperature than traditional cheesecakes. It’s less dense and often doesn’t have a crust.

Can I use a different type of pan for this recipe?

While a 9×5-inch loaf pan is ideal to get that perfect shape, you can use similar-sized pans lined with parchment paper. Just keep an eye on baking time, as it may vary slightly.

Do I need a water bath for this cheesecake?

One of the joys of the Loaf Pan Basque Cheesecake is that it doesn’t require a water bath. The high baking temperature creates the beautiful burnt top and creamy center without extra fuss.

Why is the cheesecake supposed to be a little jiggly in the center?

The slight jiggle means the center is perfectly creamy and not overbaked. It will firm up as it cools and chills, giving you that rich, melt-in-your-mouth texture.

Can I make this cheesecake dairy-free or vegan?

This particular recipe relies heavily on cream cheese and heavy cream for its texture and flavor, so it’s challenging to substitute without impacting the classic Basque cheesecake experience. However, there are dairy-free cream cheeses and creams you could experiment with, keeping in mind texture adjustments may be necessary.

Final Thoughts

I can’t recommend making the Loaf Pan Basque Cheesecake enough—it’s a game-changing twist on a beloved dessert that’s surprisingly easy to pull off. The balance of the caramelized top and creamy, luscious center will keep you coming back for more. So grab your ingredients, line that loaf pan, and get ready to treat yourself to a slice of pure happiness.

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