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
Scale
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.
