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
Scale
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.
