If you love a dessert that combines creamy decadence with a gloriously caramelized top, the Loaf Pan Basque Cheesecake is your new baking best friend. This recipe transforms just a handful of simple ingredients into a slice of dreamy, custard-like cheesecake, caramelized all around the edges and perfectly sized for a loaf pan. Not only is it stunning to present, but it’s also just the right size for small gatherings or cozy nights in. Get ready to fall in love with the rustic elegance and addictive depth of flavor that only a true Basque-style cheesecake can deliver.
Ingredients You’ll Need
This recipe proves that sometimes less truly is more. Each ingredient in Loaf Pan Basque Cheesecake does important work, from the rich cream cheese to the golden topping formed by a quick bake at high heat. Here’s how each component makes magic happen:
- Cream Cheese: For ultimate creaminess and that classic cheesecake flavor, use good-quality, room-temperature cream cheese.
- Granulated Sugar: Sweetens the cheesecake and helps create the caramelized top.
- Large Eggs: Bind the mixture, adding structure while keeping things luscious and custardy.
- Heavy Cream: Ensures a smooth, melt-in-your-mouth texture you’ll dream about.
- Vanilla Extract: Adds warmth and a gentle, aromatic undertone to the cake.
- Salt: Just a pinch enhances flavor and balances out the sweetness perfectly.
- All-Purpose Flour: A tablespoon is all you need to create just the right body and silkiness.
- Butter (for greasing): Prevents sticking and adds a hint of richness.
- Parchment Paper: Makes it a breeze to lift your finished cheesecake out of the loaf pan—don’t skip this!
How to Make Loaf Pan Basque Cheesecake
Step 1: Prep Your Pan & Oven
Start by preheating your oven to 425°F (220°C). Generously grease your 9×5-inch loaf pan with a bit of butter, then line it with parchment paper. Let the paper hang over the sides; these flaps will become handy handles for easy removal later. This high-heat baking is what gives Loaf Pan Basque Cheesecake that signature deep brown top and soft center.
Step 2: Make the Creamy Base
In a large mixing bowl, beat together the cream cheese and sugar until totally smooth and a little fluffy—this may take a few minutes, but trust me, the silky texture is worth the time. Make sure your cream cheese is truly at room temperature to avoid lumps in your batter.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. Each egg should be fully incorporated before adding the next. This technique keeps your batter smooth and ensures a beautifully even bake.
Step 4: Stir in Cream, Vanilla, and Salt
Pour in the heavy cream, vanilla extract, and salt. Gently mix until the batter is smooth and everything looks fully blended. You don’t want any streaks—just a luscious, uniform mixture that’s practically calling out for a spoon.
Step 5: Fold in the Flour
Sift in the all-purpose flour to prevent clumps, then gently fold it into your batter using a spatula. Be patient and careful here. Don’t overmix; stop as soon as all the flour disappears. This keeps the cheesecake plush and dreamy.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth out the top. Give the pan a few gentle taps on the counter to pop any lurking air bubbles. Slide the pan into your hot oven, and bake for 40 to 45 minutes. You’re aiming for a deeply golden brown top and a center that trembles just slightly when you move the pan. This is the telltale sign of perfect Loaf Pan Basque Cheesecake.
Step 7: Cool and Chill
Let the cheesecake cool completely in the pan. Don’t rush this part! When it’s at room temperature, transfer to the fridge for at least 4 hours, or overnight if you can wait. Slicing is much easier when the Loaf Pan Basque Cheesecake is cold, and the flavors will be richer and more intense.
How to Serve Loaf Pan Basque Cheesecake
Garnishes
For a show-stopping finish, try a light dusting of powdered sugar, a scattering of fresh berries, or a drizzle of dark, bittersweet caramel. The beauty of Loaf Pan Basque Cheesecake really shines with these simple touches, ensuring each slice looks as irresistible as it tastes.
Side Dishes
Serve with a dollop of whipped cream and a handful of seasonal fruit for a contrast of textures and flavors. Fresh raspberries or macerated cherries pair beautifully, adding brightness to the cheesecake’s dense, creamy vibe. Or, keep things traditional with a small glass of Spanish sherry alongside.
Creative Ways to Present
Cut perfect, thick slices and stack them for a playful dessert platter, or cube the cheesecake and skewer with berries for bite-sized treats at a brunch spread. If you want to go restaurant-style, serve each slice with a swipe of fruit puree on the plate for a dramatic effect.
Make Ahead and Storage
Storing Leftovers
Loaf Pan Basque Cheesecake stores wonderfully! Wrap leftover slices tightly in plastic wrap or place them in an airtight container in the fridge. They’ll stay delicious and creamy for up to 4 days, making this the perfect make-ahead dessert for any occasion.
Freezing
For longer storage, you can freeze individual slices or the entire cake wrapped well in plastic and foil. Thaw overnight in the fridge before enjoying, and the cheesecake will come back to nearly its original creamy glory. This means you always have a luscious treat waiting for you!
Reheating
If you enjoy a softer texture, let chilled slices sit at room temperature for about 15-20 minutes before serving. There’s no need to reheat Loaf Pan Basque Cheesecake, but that little wait brings out its ultra-creamy consistency and deepens the flavors beautifully.
FAQs
Can I use a different pan instead of a loaf pan?
Absolutely! While a 9×5-inch loaf pan gives that signature tall slice and burnt edge, you can also use a similar capacity square or round cake pan. Just keep an eye on baking time as it might vary depending on your pan’s depth and size.
Why is my cheesecake center so jiggly when I take it out of the oven?
A little jiggle is exactly what you want! The residual heat will continue to set the Loaf Pan Basque Cheesecake as it cools. If the entire center is very liquid, give it a few more minutes in the oven, but resist overbaking to keep it creamy.
Do I need a water bath for this recipe?
No water bath needed! Unlike classic cheesecakes, Loaf Pan Basque Cheesecake embraces cracks and caramelization. The high oven temperature promotes that rustic finish and helps set the cake without fuss.
Can I flavor the cheesecake batter?
Definitely! While the classic is rich and custardy, you can add citrus zest, swap in almond extract, or even swirl in some espresso powder for a fun twist that will still honor the spirit of the original.
What’s the best way to tell when the cheesecake is done?
Look for a deeply golden brown top and a subtle jiggle at the center. Trust the look rather than a toothpick test; the Loaf Pan Basque Cheesecake will firm up as it cools and delivers the perfect creamy bite.
Final Thoughts
If you’re ready to treat yourself (or impress your friends) with a dessert that’s as simple as it is spectacular, don’t hesitate—make Loaf Pan Basque Cheesecake your next baking adventure. The rustic beauty, creamy texture, and irresistible caramelized top are sure to win over everyone at your table. Happy baking!
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Loaf Pan Basque Cheesecake Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of this Loaf Pan Basque Cheesecake. This small-batch dessert is a twist on the traditional burnt cheesecake, baked to perfection in a loaf pan for taller slices and an elegant presentation.
Ingredients
Cheesecake:
- 16 oz (450g) cream cheese (room temperature)
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp all-purpose flour
For greasing and lining:
- Butter
- Parchment paper
Instructions
- Preheat and Prep: Preheat oven to 425°F (220°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in cream, vanilla, salt. Fold in flour.
- Bake: Pour batter into pan, tap to release air bubbles. Bake 40–45 minutes until golden with slight jiggle.
- Cool and Serve: Cool in pan, then refrigerate at least 4 hours. Slice and enjoy!
Notes
- For a creamier texture, let the cheesecake sit at room temperature for 15–20 minutes before serving.
- Loaf pan version gives taller slices, perfect for small-batch baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
