The Loaf Pan Basque Cheesecake Recipe is a delightful twist on the classic Basque burnt cheesecake that’s both approachable and irresistibly creamy. Using a simple loaf pan, this version charms with its deeply caramelized top and custardy center, creating a perfect balance of textures and rich, tangy flavor. If you’re looking for a comforting dessert that’s elegant yet fuss-free, this cheesecake will quickly become your new favorite to bake and share with friends.
Ingredients You’ll Need
With just a handful of everyday ingredients, this recipe shines by highlighting each element’s role in achieving that flawless texture and flavor. From the creamy richness of cream cheese to the delicate hint of vanilla, every ingredient is essential to making your cheesecake divine.
- 16 ounces cream cheese: Softened for a smooth and luscious base that brings the signature tang.
- 3/4 cup granulated sugar: Adds the perfect amount of sweetness to balance the tanginess.
- 3 large eggs: Provide structure and richness, creating that custardy interior.
- 1 cup heavy cream: Makes the cheesecake ultra creamy and velvety.
- 1 teaspoon vanilla extract: Infuses warm, aromatic notes that elevate the flavor.
- 1/4 teaspoon salt: Enhances the depth of flavor by balancing sweetness.
- 1 tablespoon all-purpose flour: A subtle thickener to keep the cheesecake firm yet delicate.
- Butter or parchment paper: For greasing or lining the 9×5-inch loaf pan, ensuring easy removal.
How to Make Loaf Pan Basque Cheesecake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to a hot 425°F (220°C) and prepare your loaf pan. You can either lightly grease it with butter or line it with parchment paper, making sure to leave some overhang on the sides. This overhang makes it a breeze to lift your cheesecake out later without any cracks or sticky mess.
Step 2: Beat Cream Cheese and Sugar
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes totally smooth and creamy. This step usually takes 2 to 3 minutes. Taking your time here pays off by giving the cheesecake a silky, lump-free texture.
Step 3: Add Eggs One at a Time
Next, add the eggs one by one, beating thoroughly after each addition. This helps your batter absorb the eggs evenly, ensuring a smooth, cohesive custard that will bake into perfection.
Step 4: Incorporate Cream and Flavorings
Pour in the heavy cream and vanilla extract, then mix until everything is fully combined. These ingredients deepen the flavor and add that luxurious creaminess Basque cheesecakes are famous for.
Step 5: Add Salt and Flour
Sprinkle in the salt and sift the flour over your mixture. Fold them in gently and mix just until the batter is smooth with no lumps. Over-mixing at this stage can affect the texture, so take it easy.
Step 6: Bake Until Perfectly Burnt
Pour your batter into the prepared loaf pan and tap it lightly on the counter to release any trapped air bubbles. Place it in the oven and bake for 40 to 45 minutes. You want the top to develop that signature deep golden-brown color while the center remains slightly wobbly. If your cheesecake is browning too fast near the end, tent it with foil to prevent burning.
Step 7: Cool and Chill
Once baked, let the cheesecake cool in the pan for about 30 minutes to settle. Then refrigerate it for at least 4 hours or overnight. This chilling time lets the flavors meld and the texture set to that perfect creamy density that Basque cheesecake fans adore.
How to Serve Loaf Pan Basque Cheesecake Recipe
Garnishes
Offering simple garnishes can enhance your cheesecake without overshadowing its natural beauty. A light dusting of powdered sugar creates an elegant look, while fresh berries add a pop of color and a fresh contrast to the rich cheesecake. For a subtle flavor boost, a few mint leaves or a drizzle of honey can work wonders.
Side Dishes
Though this cheesecake stands proudly on its own, you can pair it with a few side delights to round out your dessert experience. A dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of fruit compote complements the creamy texture beautifully. For those who love a crunchy contrast, almond biscotti or toasted nuts are great options.
Creative Ways to Present
The loaf pan shape invites some fun presentation ideas. Presenting the cheesecake in slices on rustic wooden boards gives a cozy vibe perfect for casual gatherings. For something more elegant, place a slice on a chilled plate, garnish carefully, and serve with a small spoonful of tangy jam or lemon curd. Wrapping individual slices in parchment for picnics or gifting is another charming option that friends will appreciate.
Make Ahead and Storage
Storing Leftovers
After enjoying your Basque cheesecake, store any leftovers in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, allowing you to savor every bite without worry.
Freezing
If you want to keep this treat a little longer, you can freeze it! Wrap the cheesecake tightly in plastic wrap and then place it in a freezer-safe container. It will keep well for up to 2 months. When you’re ready to indulge again, thaw it overnight in the fridge.
Reheating
While many love their Basque cheesecake chilled, if you prefer it closer to room temperature, simply leave the slices out for 15 to 20 minutes before serving. Avoid reheating in the microwave as it can alter the texture. That slight jiggle when warm is part of the charm!
FAQs
Can I use a different size pan for this recipe?
While the Loaf Pan Basque Cheesecake Recipe is designed for a 9×5-inch loaf pan, you can experiment with similar sizes, but baking time may vary. Just keep an eye on the color and jiggle of the cheesecake toward the end.
Why does the cheesecake have a burnt top?
The burnt top is intentional and characteristic of Basque cheesecakes. It adds a lovely caramelized flavor and contrasts beautifully with the creamy, custard-like interior.
Can I add flavors to this cheesecake?
Absolutely! Lemon zest or almond extract can be whisked in with the vanilla to create interesting flavor twists while keeping the integrity of the original recipe.
How can I get clean slices when cutting?
Use a warm knife and wipe it clean between each cut. This technique helps you maintain neat slices without dragging the creamy batter.
Is this cheesecake crustless?
Yes, this recipe is crustless, making it extremely simple to prepare and enjoy. The focus is fully on that creamy, rich cheesecake with the signature burnt top.
Final Thoughts
This Loaf Pan Basque Cheesecake Recipe delivers on every level: simplicity, flavor, and that uniquely satisfying texture. It’s a perfect dessert to impress guests or treat yourself without any fuss. Once you try it, it will surely hold a special spot in your baking repertoire the same way it does in mine. Give it a go, and watch how quickly it becomes a beloved kitchen classic!
Print
Loaf Pan Basque Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Loaf Pan Basque Cheesecake is a deliciously creamy, crustless cheesecake with a signature burnt top and a soft, custard-like center. Baked in a loaf pan, it offers an easy small-batch dessert perfect for any occasion. The rich blend of cream cheese, heavy cream, and eggs delivers a smooth texture, while the slight caramelization on top adds a depth of flavor. Simple to prepare and impressive to serve chilled or at room temperature, this Spanish-inspired classic has a subtle sweetness and can be customized with lemon zest or almond extract for a unique twist.
Ingredients
Cheesecake Batter
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
For Preparation
- Butter or parchment paper for greasing/lining a 9×5-inch loaf pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper, ensuring there is an overhang on the sides for easy cheesecake removal later.
- Mix 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, about 2 to 3 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
- Add Cream and Vanilla: Pour in the heavy cream and vanilla extract, mixing until fully combined and uniform in texture.
- Incorporate Salt and Flour: Add the salt, then sift in the all-purpose flour to avoid lumps. Mix just until the batter becomes smooth and no lumps remain, taking care not to overmix.
- Pour and Tap Batter: Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to release any trapped air bubbles, ensuring a smooth surface.
- Bake: Bake in the preheated oven for 40 to 45 minutes. The cheesecake should have a deeply golden-brown, almost burnt top, while the center remains slightly jiggly when the pan is gently shaken. If the top browns too quickly, lightly tent the pan with foil during the last 10 minutes of baking.
- Cool and Chill: Remove the cheesecake from the oven and let it cool in the loaf pan for 30 minutes. Then refrigerate for at least 4 hours or preferably overnight to let it set and develop its custard-like texture.
- Serve: To serve, lift the cheesecake out of the pan using the parchment paper overhang. Slice gently with a warm knife, wiping between cuts for clean slices. Enjoy chilled or at room temperature.
Notes
- This cheesecake intentionally features a burnt top and a soft, custard-like center for authentic Basque texture and flavor.
- For flavor variations, add a teaspoon of lemon zest or a few drops of almond extract into the batter before baking.
- Use a warm knife when slicing and wipe it clean between cuts to achieve neat slices.
- Allow adequate chilling time to achieve the perfect creamy texture.
