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
Scale
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.
