Print

Loaf Pan Basque Cheesecake Recipe

Loaf Pan Basque Cheesecake Recipe
Print Recipe

★★★★★

4.8 from 9 reviews

This Loaf Pan Basque Cheesecake is a rich, creamy dessert with a beautifully caramelized, deeply browned top and a luscious, slightly jiggly center. Made effortlessly in a loaf pan, it offers an easy twist on the classic Basque cheesecake with a tender texture and bold flavors perfect for any occasion.

Ingredients

Scale

Cheesecake Batter

  • 12 oz (340g) cream cheese, room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon all-purpose flour

Instructions

  1. Prep Your Pan: Preheat your oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang on all sides so you can lift the cheesecake out later.
  2. Beat the Cream Cheese: In a mixing bowl, beat the softened cream cheese and sugar together until completely smooth—no lumps remain for a silky batter.
  3. Add the Eggs: Incorporate the eggs one at a time, mixing well after each addition. Scrape down the bowl edges to ensure everything is fully combined and smooth.
  4. Mix in the Cream & Flavoring: Add heavy cream, vanilla extract, and salt. Beat the mixture until it turns smooth and creamy with no lumps.
  5. Add the Flour: Sift in the all-purpose flour and gently fold or mix until just incorporated. Avoid overmixing to keep the cheesecake light and tender.
  6. Pour and Bake: Pour the batter into the prepared loaf pan and tap it lightly on the counter to release trapped air bubbles. Bake for 30–40 minutes or until the top is deeply golden brown and the center is slightly jiggly. For a firmer texture, bake up to 45 minutes.
  7. Cool and Chill: Allow the cheesecake to cool in the pan at room temperature for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours, preferably overnight, before slicing and serving.

Notes

  • Using room temperature cream cheese ensures a smooth batter without lumps.
  • Do not overmix once you add flour to avoid a dense texture.
  • The cheesecake is best served chilled after proper refrigeration for at least 4 hours.
  • Overbaking will make the cheesecake dry and less creamy; aim for a golden top with a slightly jiggly center.
  • Line the pan generously with parchment paper to easily lift the cheesecake out without damage.

Nutrition

Keywords: Basque cheesecake, loaf pan cheesecake, creamy cheesecake, caramelized top cheesecake, easy cheesecake recipe, no crust cheesecake

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