Description
The Loaf Pan Basque Cheesecake is a creamy, rich dessert featuring a signature burnt caramelized top and a velvety smooth interior. Baked in a loaf pan for easy slicing and serving, this cheesecake balances smoky notes from its burnt crust with subtle sweetness. Using simple pantry ingredients and high-heat baking, it delivers a rustic yet refined dessert perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 16 oz (450 g) full-fat cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 cup (240 ml) heavy cream
- 2 tablespoons (15 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or oil for greasing the loaf pan
Instructions
- Prepare Your Loaf Pan: Preheat your oven to 425°F (220°C). Line your loaf pan with parchment paper, ensuring the paper extends over the edges for easy removal. Lightly grease the parchment with butter or oil to prevent sticking.
- Mix the Cream Cheese and Sugar: In a large bowl, beat the room temperature cream cheese until smooth and fluffy. Gradually add the granulated sugar and mix well to achieve a silky, lump-free texture.
- Incorporate the Eggs One at a Time: Add eggs individually, beating thoroughly after each addition until fully incorporated. This helps build the cheesecake’s structure and creamy consistency.
- Add the Heavy Cream and Vanilla: Pour in the heavy cream and vanilla extract. Gently mix just until blended, avoiding overmixing to prevent excess air in the batter.
- Sift in the Flour and Add Salt: Sift the all-purpose flour directly into the batter, add salt, and fold gently to combine. This stabilizes the batter without making it dense.
- Bake to Perfection: Pour the batter into the prepared loaf pan and bake at 425°F (220°C) for 50-60 minutes. The top should be deeply golden and almost burnt in spots, while the center remains soft and slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool completely in the pan on a wire rack. Refrigerate for at least 4 hours or overnight to set the texture and develop flavors fully.
Notes
- Use room temperature cream cheese for a smoother batter.
- Fold the flour in gently to avoid a tough texture.
- Bake at high heat to achieve the signature burnt top.
- Ensure parchment paper lines the pan well to prevent batter leakage.
- Chilling the cheesecake enhances flavor and makes slicing easier.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cheesecake)
- Calories: 350
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 125 mg
Keywords: Basque cheesecake, loaf pan cheesecake, burnt cheesecake, creamy cheesecake, caramelized top, easy cheesecake