If you have a soft spot for rich, creamy desserts with a beautiful caramelized crust, this Loaf Pan Basque Cheesecake Recipe is about to become your new best friend in the kitchen. This cheesecake captures everything wonderful about the traditional Basque burnt cheesecake but in a convenient loaf pan form, making it easy to slice and share. The deeply golden top creates a stunning contrast with the luscious, silky center, striking just the right balance between indulgent and understated. Whether you’re craving a special dessert or just want to impress your friends with minimal fuss, this recipe delivers big flavor and cozy vibes every time.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a key role in achieving the perfect texture and flavor that this Loaf Pan Basque Cheesecake Recipe is famous for. From the creamy richness of the cream cheese to the gentle hint of vanilla, every component works harmoniously to create a dreamy, custardy delight.
- Cream cheese (16 ounces, softened): The base for that luscious, velvety texture you want in every bite.
- Granulated sugar (0.75 cup): Sweetens the cheesecake while helping to caramelize the top beautifully.
- Large eggs (2, room temperature): Binds everything together and adds richness to the custard.
- Heavy cream (1 cup): Provides luxury and a melt-in-your-mouth softness.
- Vanilla extract (1 teaspoon): Adds a warm, inviting aroma and subtle flavor depth.
- Salt (0.25 teaspoon): Balances the sweetness and enhances overall taste.
- All-purpose flour (1 tablespoon): Just enough to give the cheesecake a slight structure without compromising creaminess.
How to Make Loaf Pan Basque Cheesecake Recipe
Step 1: Prepare the Pan
Start by preheating your oven to 400°F. Then, line a standard 9×5-inch loaf pan with parchment paper, making sure to leave some overhang on the sides. This little trick helps you effortlessly lift the cheesecake out once it’s baked and chilled, keeping the edges from sticking to the pan.
Step 2: Beat the Cream Cheese and Sugar
In a large bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. This step is crucial because a well-mixed base ensures your cheesecake will be silky without lumps, setting the stage for that classic Basque texture.
Step 3: Add the Eggs
Add your eggs one at a time, beating well after each addition. This gradual incorporation helps maintain a smooth batter and prevents curdling, which means your cheesecake will have that irresistible custardy consistency.
Step 4: Mix in the Cream and Vanilla
Pour in the heavy cream and vanilla extract, blending until fully incorporated. The cream enriches the batter, while the vanilla brings a subtle, fragrant sweetness that complements the caramelized crust perfectly.
Step 5: Incorporate Flour and Salt
Sift in the flour and add the salt, then gently mix until smooth and lump-free. Be careful not to overmix here because you want to keep the batter light for that signature Basque cheesecake jiggle.
Step 6: Bake the Cheesecake
Pour the batter into the prepared loaf pan, tapping lightly on the counter to release any air bubbles. Bake for 35 to 45 minutes, until the top turns deeply golden brown and slightly caramelized while the center remains just a bit wobbly. This beautiful contrast is what makes the Loaf Pan Basque Cheesecake Recipe so enchanting.
Step 7: Cool and Chill
Remove your cheesecake from the oven and let it cool completely in the pan. Then refrigerate for at least 4 hours, or ideally overnight, to allow it to set fully and develop its complex flavors and perfect texture.
How to Serve Loaf Pan Basque Cheesecake Recipe
Garnishes
While the cheesecake is flavorful all on its own, a few elegant garnishes elevate the experience. Fresh berries provide a pop of color and a touch of tartness that contrasts wonderfully with the rich, creamy cake. Alternatively, a light dusting of powdered sugar or a drizzle of honey can add a lovely subtle sweetness.
Side Dishes
Surprise your guests by pairing slices of this cheesecake with fresh fruit compotes or a side of tangy Greek yogurt. The creaminess of the cheesecake balances beautifully with tart accompaniments, making every bite refreshingly delightful.
Creative Ways to Present
Because this cheesecake is baked in a loaf pan, slicing it into neat, uniform pieces is effortless and perfect for casual gatherings or elegant desserts alike. For a fun twist, serve slices with a small scoop of vanilla ice cream on the side or plate individual servings topped with crushed toasted nuts for extra texture and crunch.
Make Ahead and Storage
Storing Leftovers
Once chilled, wrap your cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. It keeps beautifully for up to 4 days, allowing you to enjoy this decadent treat at your leisure without any rush.
Freezing
If you want to keep your cheesecake longer, it freezes well. Wrap individual slices tightly and place them in a freezer-safe container, where they can last up to a month. When you’re ready to indulge, just thaw them overnight in the refrigerator.
Reheating
This cheesecake tastes best served cold, but if you prefer a slightly warmed slice, pop it in the microwave for 15-20 seconds. This loosens up the creamy texture and brings out the rich, comforting flavors without risking drying it out.
FAQs
Can I use a different size pan for this recipe?
The 9×5-inch loaf pan is perfect for this recipe’s proportions, but you can use a slightly larger or smaller pan. Just adjust baking time accordingly and keep an eye on that signature golden caramelized top.
Why does the Basque cheesecake have a burnt top?
The dark, almost burnt surface is intentional. It adds a delicious caramelized flavor and texture contrast to the custardy interior, making it uniquely irresistible.
Can I make this cheesecake gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. The texture may be slightly different but still very delicious.
Is it necessary to chill the cheesecake before serving?
Absolutely. Chilling allows the cheesecake to set completely and develop its rich flavors. It’s well worth the wait!
Can I add flavors like lemon or chocolate to this recipe?
Definitely! A touch of lemon zest can brighten the flavor, while melted chocolate swirled in can create a decadent twist. Just be mindful of balancing the flavors so they don’t overpower the classic Basque character.
Final Thoughts
This Loaf Pan Basque Cheesecake Recipe is truly a gem for anyone who loves the creaminess of cheesecake but craves a rustic, caramelized edge. It’s straightforward to make and delivers a sophisticated flavor that will impress all your friends and family. I encourage you to give it a try—you might just find your new go-to dessert that’s as beautiful in appearance as it is delicious in every bite.
Print
Loaf Pan Basque Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Loaf Pan Basque Cheesecake is a crustless, caramelized cheesecake baked to perfection in a loaf pan. Featuring a creamy interior with a deeply browned, slightly burnt top, it captures the classic flavors and textures of traditional Basque cheesecake with convenient loaf pan simplicity. Perfectly smooth and rich, it’s an elegant dessert that requires minimal ingredients and straightforward preparation.
Ingredients
Cheesecake Batter
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F. Line a standard 9×5-inch loaf pan with parchment paper, leaving enough overhang on the sides to easily lift out the cheesecake after baking.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and creamy, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to incorporate fully and maintain a smooth batter.
- Incorporate Cream and Vanilla: Pour in the heavy cream and vanilla extract, then mix until the batter is cohesive and well combined.
- Add Dry Ingredients: Sift in the all-purpose flour and add the salt. Gently fold these into the batter just until smooth and lump-free, being careful not to overmix which could affect texture.
- Pour Batter and Release Air Bubbles: Pour the batter into the prepared loaf pan and gently tap the pan on the counter to release any trapped air bubbles for an even bake.
- Bake the Cheesecake: Bake in the preheated oven for 35 to 45 minutes. The cheesecake is done when the top is deeply golden brown with a slightly caramelized, almost burnt appearance, and the center still has a slight jiggle when nudged.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely in the pan. After cooling, refrigerate it for at least 4 hours to allow it to fully set and develop its rich flavor.
- Serve: Use the parchment overhang to lift the cheesecake out of the pan. Slice into 8 servings and enjoy the creamy, caramelized Basque cheesecake.
Notes
- Don’t worry if the top gets quite dark; the signature burnt crust adds rich flavor and texture true to a Basque cheesecake.
- Chilling the cheesecake overnight enhances the texture and taste, making it even more delicious the next day.
