Description
This Loaf Pan Basque Cheesecake recipe offers a creamy, rich dessert with a beautifully caramelized top and soft center. It’s made with full-fat cream cheese, sugar, eggs, heavy cream, and a touch of flour, baked in a loaf pan for a rustic yet elegant presentation. The cheesecake is delicious served chilled after resting and refrigeration.
Ingredients
Scale
Main Ingredients
- 1¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cup heavy cream
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking.
- Prepare Loaf Pan: Lightly butter a 9×5-inch loaf pan. Line it with parchment paper by placing one long strip and pressing into the corners, leaving at least 2 inches of overhang all around. Trim excess parchment beyond 2 inches.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together using a handheld mixer or stand mixer at low to medium speed for 5 minutes until smooth and creamy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Add Cream and Flavorings: Whisk in the heavy cream, optional vanilla extract, and salt until combined.
- Incorporate Flour: Sift the flour in gradually and gently stir to combine evenly without lumps.
- Pour and Bake: Pour the batter into the prepared loaf pan. Bake for 45 minutes until the top is dark brown around the edges and lighter but still soft and wiggly in the center.
- Cool and Refrigerate: Allow the cheesecake to cool fully at room temperature, then cover and refrigerate for 2 to 4 hours or overnight for best flavor and texture.
Notes
- Vanilla Extract: Optional but recommended for subtle creamy flavor; consider buying in bulk if you bake often to save money.
- Sifting Flour: Add flour gradually in small dustings to prevent lumps and ensure even mixing.
- Loaf Pan Prep: Buttering helps parchment paper stick and prevents sticking of the cheesecake.
- Use Only Parchment Paper: Do not substitute wax paper as it will melt in the oven.
- Baking Appearance: The top should be dark and caramelized; don’t worry if it looks very dark as this is typical of Basque cheesecake.
- Loaf Pan Size Variation: If your pan is smaller or taller, fill it leaving ½ inch space on top and adjust baking time as needed, watching for the distinctive color cues.
- Overflow Prevention: Place the loaf pan on a baking sheet to catch any batter overflow during baking, especially for full pans.
- Cracks Are Normal: Rustic cracks add charm and will become less noticeable after cooling.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 130 mg
