Description
This Loaf Pan Basque Cheesecake is a creamy, caramelized dessert baked in a loaf pan for a rustic yet elegant look. It features a rich, smooth interior with a deeply browned, slightly burnt top that adds a wonderful contrast in flavor. Perfect for serving chilled, this cheesecake is simple to prepare using full-fat cream cheese, sugar, eggs, heavy cream, and a hint of vanilla.
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. Set your oven to 400°F to prepare for baking the cheesecake.
- Prepare Loaf Pan. Lightly butter the inside of a 9×5-inch loaf pan. Lay a long strip of parchment paper across the pan, pressing it into the corners and ensuring at least 2 inches of overhang on all sides. Trim any excess parchment beyond this overhang.
- Mix Cream Cheese and Sugar. In a large mixing bowl, use a hand-held or stand mixer on low to medium speed to blend the softened cream cheese and sugar until smooth and creamy, about 5 minutes.
- Add Eggs. Incorporate the eggs one at a time, mixing thoroughly after each addition until fully combined.
- Add Remaining Wet Ingredients. Add the heavy cream, vanilla extract if using, and salt. Use a whisk to blend these together gently but thoroughly.
- Sift and Add Flour. Sift the all-purpose flour and gently stir it into the mixture to avoid lumps.
- Pour and Bake. Pour the batter into the prepared parchment-lined loaf pan. Bake for 45 minutes until the edges are dark brown and the center remains lighter and slightly wobbly.
- Cool and Refrigerate. Allow the cheesecake to cool fully on the counter. Cover and refrigerate for 2-4 hours or overnight to set before serving.
Notes
- Vanilla extract is optional but adds a subtle flavor if available.
- Use parchment paper, not wax paper, to prevent melting in the oven.
- Butter the pan before placing parchment paper to help it stick.
- Sift the flour in small amounts gradually to avoid lumps.
- The cheesecake’s top will caramelize to a dark brown, which is characteristic and desirable for Basque cheesecake.
- Adjust baking time if your loaf pan size differs; remove when edges are dark and center is lighter and slightly jiggly.
- Place the loaf pan on a baking sheet during baking to catch any overflow, especially if pan is very full.
- Cracks on the cheesecake surface are normal and add to its rustic appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 120 mg
