Basque Cheesecake Loaf Pan Recipe

Introduction

This Basque Cheesecake Loaf Pan version offers a rich and creamy dessert with a signature caramelized top. It’s easier to slice than the traditional round Basque cheesecake, making it perfect for sharing or serving at gatherings.

Ingredients

• 24 ounces (680g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 cup (240ml) heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons (16g) all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Step 1: In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and creamy, about 3-5 minutes. Scrape down the sides and bottom of the bowl as needed.
2. Step 2: Gradually add the sugar to the cream cheese, beating on medium speed until light and fluffy, about 2-3 minutes, scraping the bowl occasionally.
3. Step 3: Add the eggs one at a time, beating well after each addition until just combined.
4. Step 4: Pour in the heavy cream and vanilla extract. Mix on low speed until just combined.
5. Step 5: Sift the flour and salt over the batter, then gently fold them in with a spatula until just incorporated. Avoid overmixing.
6. Step 6: Preheat your oven to 425°F (220°C).
7. Step 7: Generously line a 9×5 inch loaf pan with parchment paper, allowing the paper to extend several inches above the sides. Crumple the parchment before lining the pan to help it fit better.
8. Step 8: Pour the batter into the prepared loaf pan.
9. Step 9: Bake for 50-60 minutes until the top is deeply browned and almost burnt-looking. The center should remain quite jiggly. The internal temperature should be about 150-160°F (65-71°C).
10. Step 10: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour.
11. Step 11: Remove from oven and cool completely on the counter. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
12. Step 12: Use the parchment paper overhang to gently lift the cheesecake out of the pan. Slice into thick pieces with a sharp knife.
13. Step 13: Serve chilled or at room temperature and enjoy.

Tips & Variations

• For extra flavor, add a tablespoon of lemon zest to the batter before baking.
• Use a kitchen thermometer to check doneness for perfectly creamy texture.
• Try swapping half the heavy cream for sour cream for a tangier outcome.
• Make sure cream cheese is fully softened to avoid lumps in the batter.

Storage

Store the cheesecake tightly wrapped or in an airtight container in the refrigerator for up to 4 days. Reheat slices briefly at room temperature or serve cold. This cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in a round pan instead?

Yes, you can use a similarly sized round springform pan, but expect a different shape and baking time. A loaf pan makes slicing easier and creates a unique presentation.

Why does the top of the cheesecake look burnt?

The dark, almost burnt-looking top is characteristic of Basque cheesecake and adds a slightly caramelized flavor. This is normal and part of the cheesecake’s appeal.

Basque Cheesecake Loaf Pan Recipe

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4.8 from 59 reviews

This Basque Cheesecake Loaf Pan recipe offers a rich, creamy, and deeply caramelized cheesecake with a signature burnt top and a soft, jiggly center. Made in a loaf pan and baked at a high temperature to develop a beautiful crust, this no-fuss cheesecake combines the luxurious texture of cream cheese with the smoothness of heavy cream and a subtle hint of vanilla. Perfect for dessert lovers who appreciate a rustic yet elegant presentation.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 5 hours 15 minutes (including cooling and chilling time)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Basque (Spanish)
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 24 ounces (680g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 cup (240ml) heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons (16g) all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Cream the Cream Cheese: In a large bowl, using an electric mixer (stand or hand), beat the softened cream cheese on medium speed for 3-5 minutes until completely smooth and creamy. Scrape down the sides and bottom of the bowl frequently to ensure even mixing.
2. Add Sugar Gradually: Slowly add the granulated sugar to the creamed cheese while continuing to beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and well combined. Scrape down the bowl as needed.
3. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition to combine fully, but avoid overmixing to preserve texture.
4. Add Heavy Cream and Vanilla: Pour in the heavy cream and vanilla extract; mix on low speed just until combined to create a smooth batter.
5. Add Flour and Salt: Sift the all-purpose flour and salt over the batter. Gently fold these into the mixture with a spatula until just incorporated, being careful not to overmix.
6. Preheat the Oven: Heat your oven to 425°F (220°C) to prepare for baking.
7. Line the Loaf Pan: Generously line a 9×5 inch loaf pan with parchment paper, allowing the paper to extend several inches over the sides. Crumple the parchment paper prior to placing to help it fit and create texture.
8. Pour in the Batter: Transfer the cheesecake batter into the prepared loaf pan, spreading it evenly.
9. Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. The top should be deeply browned and almost burnt-looking, while the center remains quite jiggly. The internal temperature should reach approximately 150-160°F (65-71°C).
10. Cooling: Turn off the oven and slightly crack the oven door. Let the cheesecake cool inside the oven for about 1 hour to prevent sudden temperature changes and cracking.
11. Refrigerate: Remove the cheesecake from the oven, let it cool completely at room temperature, then cover it loosely with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to set.
12. Unmold: Once fully chilled, gently lift the cheesecake out of the loaf pan using the overhanging parchment paper.
13. Slice and Serve: Place the cheesecake on a serving platter and cut into thick slices with a sharp knife. Serve chilled or at room temperature for best flavor and texture.

Notes

• Make sure cream cheese is at room temperature to avoid lumps in the batter.
• Do not overmix once eggs and flour are added; overmixing can result in a dense cheesecake.
• The burnt top is intentional and adds the signature Basque flavor – do not worry if it looks very dark.
• Letting the cheesecake cool gradually in the oven prevents cracks on the surface.
• Refrigeration is necessary for the cheesecake to set properly and enhance flavor.
• Use high-quality cream cheese and vanilla extract for the best taste.
• Loaf pan size is important for proper baking; a 9×5 inch pan works best.

Keywords: Basque cheesecake, burnt cheesecake, creamy cheesecake loaf, parchment-lined cheesecake, high-heat baked cheesecake