If you adore rich, creamy, and slightly caramelized desserts, then this Loaf Pan Basque Cheesecake Recipe is going to be your new obsession. Unlike traditional cheesecakes with a crust, this one boasts a rustic burnt top and a lusciously creamy center that melts in your mouth. Made in a handy loaf pan, it’s the perfect single-bake portion that gives you all the decadent flavor and that trademark Basque cheesecake texture without the fuss of a springform pan. Whether you’re craving a comforting treat for yourself or an impressive dessert for friends, this recipe promises to deliver indulgence in every slice.
Ingredients You’ll Need
These ingredients are delightfully simple yet absolutely essential, each playing a vital role in creating the distinctive texture and flavor of our Basque cheesecake. From the creamy softness of cream cheese to the gentle sweetness of sugar, every component contributes to the magic.
- Cream Cheese (16 oz, softened): The creamy base that gives the cheesecake its rich and velvety texture.
- Granulated Sugar (2/3 cup): Adds subtle sweetness and helps with caramelization on the top.
- Large Eggs (3): Provide structure and a smooth, custardy consistency in the batter.
- Heavy Cream (1 cup): Enhances creaminess and contributes to that luscious mouthfeel.
- Vanilla Extract (1/2 teaspoon): A hint of warmth and depth to brighten the flavors.
- Salt (1/4 teaspoon): Balances sweetness and enhances overall taste.
- All-Purpose Flour (1 tablespoon): Just enough to give a gentle structure without compromising creaminess.
How to Make Loaf Pan Basque Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to a toasty 425°F (220°C). Line a 9×5-inch loaf pan generously with parchment paper, leaving plenty of overhang on the sides. This will make it a breeze to lift out the cheesecake once it’s baked and cooled.
Step 2: Beat Cream Cheese and Sugar
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This is the foundation that ensures your cheesecake is luxuriously smooth and sweet with no lumps.
Step 3: Incorporate the Eggs
Add eggs one at a time, mixing well after each addition. This gradual incorporation helps maintain a silky batter and prevents overmixing, which could introduce unwanted air bubbles.
Step 4: Add the Cream and Flavorings
Pour in the heavy cream, vanilla extract, and salt, stirring gently but thoroughly. The cream brings decadence, while the vanilla and salt perfectly round out the flavor profile.
Step 5: Fold in the Flour
Sift the tablespoon of flour over the mixture and fold it in carefully. This subtle addition provides the right amount of structure to keep your cheesecake together once baked, without sacrificing its creamy heart.
Step 6: Bake to Perfection
Pour your luscious batter into the prepared loaf pan. Give the pan a gentle tap on the counter to release any trapped air bubbles. Bake for 35 to 40 minutes, or until the top is deeply golden brown and the center still jiggles slightly. That burnt top is the signature look and flavor of Basque cheesecake, so don’t be alarmed!
Step 7: Cool and Chill
After baking, allow the cheesecake to cool to room temperature. Then place it in the refrigerator for at least 4 hours or preferably overnight. Chilling firm up the texture, making it easier to slice and enhancing the flavors.
How to Serve Loaf Pan Basque Cheesecake Recipe
Garnishes
While this cheesecake shines on its own, a sprinkle of fresh berries, a dusting of powdered sugar, or a drizzle of honey can elevate the presentation and add delightful bursts of freshness and sweetness.
Side Dishes
Pair this cheesecake with a cup of strong espresso, a scoop of vanilla bean ice cream, or a dollop of lightly whipped cream for a complete and satisfying dessert experience.
Creative Ways to Present
Slice your loaf pan Basque cheesecake into thick pieces and serve on rustic wooden boards for a cozy, inviting look. You can even add edible flowers or fresh mint leaves to give it a pop of color and elegance, making it a showstopper for celebrations.
Make Ahead and Storage
Storing Leftovers
Once chilled, cover your cheesecake tightly with plastic wrap or store in an airtight container to keep it fresh. It will stay delicious in the fridge for up to 4 days, making it perfect for prepping ahead.
Freezing
If you want to save some for later, freeze sliced cheesecake pieces individually wrapped in plastic and then foil. Frozen cheesecake lasts for about 1 month without losing its creamy texture.
Reheating
Enjoy frozen cheesecake slightly thawed, or for a warmer dessert, let slices come to room temperature or gently warm in a low oven for 10 minutes. Avoid microwave reheating to maintain texture.
FAQs
Can I use a different pan instead of a loaf pan?
Absolutely! While the loaf pan gives this Basque cheesecake a lovely rustic loaf shape, you can use a small round or square pan lined with parchment paper, just adjust the baking time accordingly.
Why does the cheesecake have a burnt top?
The burnt top is characteristic of Basque cheesecake and adds a delicious caramelized flavor and slightly bitter contrast to the creamy interior. It’s meant to look rustic and is a delicious part of the experience.
Do I need to bring the ingredients to room temperature?
Bringing your ingredients to room temperature before mixing helps achieve a smoother batter and a creamier baked result, so it’s definitely worth the extra care.
Can I make this recipe gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup to keep the texture just right.
How long should I chill the cheesecake before serving?
Chilling the cheesecake for at least 4 hours, preferably overnight, is best to let it set properly. This enhances the texture and makes slicing much easier.
Final Thoughts
This Loaf Pan Basque Cheesecake Recipe is a wonderfully comforting and indulgent dessert that’s surprisingly simple to pull off. Its rustic charm and creamy depth make it a delightful treat for any occasion. Give it a try—you won’t regret having this creamy, caramelized delight in your baking repertoire!
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Loaf Pan Basque Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish, Basque
- Diet: Vegetarian
Description
This Loaf Pan Basque Cheesecake is a rustic, crustless cheesecake with a signature deeply golden burnt top and a creamy, slightly jiggly center. Made in a loaf pan, it offers an easy twist on the traditional Basque cheesecake, perfect for small batches and elegant serving. The texture is rich and velvety, with a subtle vanilla flavor and a hint of saltiness that balances the sweetness beautifully.
Ingredients
Ingredients
- 16 oz cream cheese (softened)
- 2/3 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat and prepare pan: Preheat your oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, ensuring the paper overhangs the sides to aid in lifting the cheesecake out after baking.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy for a perfect base texture.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter and prevent lumps.
- Add dairy and flavorings: Stir in the heavy cream, vanilla extract, and salt to enrich the flavor and consistency.
- Incorporate flour: Sift in the all-purpose flour and fold it gently into the mixture until fully combined, ensuring a smooth batter without overmixing.
- Pour and de-bubble batter: Pour the batter into the prepared loaf pan and tap it gently on the counter to release any trapped air bubbles, which helps avoid cracks.
- Bake the cheesecake: Bake for 35–40 minutes, until the top is deeply golden brown and the center is still slightly jiggly, characteristic of the Basque cheesecake texture.
- Cool and chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set properly before slicing and serving.
Notes
- This cheesecake is traditionally rustic with a burnt top and a creamy center—do not worry if the top is darker than usual.
- For an extra rich texture, bring all ingredients to room temperature before mixing to ensure smooth incorporation.
- You can enjoy this Basque cheesecake chilled for a firmer texture or at room temperature for a creamier mouthfeel, depending on your preference.
