Loaf Pan Basque Cheesecake (Print Version)
# Ingredients:
→ Cheesecake
01 -
1¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened
02 -
1 cup granulated sugar
03 -
4 large eggs
04 -
1⅔ cup heavy cream
05 -
1 teaspoon vanilla extract (optional)
06 -
¼ teaspoon salt
07 -
¼ cup all-purpose flour
→ For the Pan
08 -
A small amount of butter for greasing
09 -
Parchment paper
# Instructions:
01 -
Heat your oven to 400°F (200°C) to ensure it's fully preheated before the cheesecake goes in.
02 -
Lightly butter the inside of a 9x5-inch loaf pan. Lay a long strip of parchment paper across the pan, pressing it into the corners. Leave about 2 inches of overhang around all sides to make it easy to lift the cheesecake out later. Trim any excess beyond this.
03 -
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with a hand mixer on low-medium speed for 5 minutes until the mixture is smooth and creamy with no lumps. You can also use a stand mixer if you prefer.
04 -
Add the eggs one at a time, mixing well after each addition until fully incorporated. This gradual approach helps create a smooth, even texture.
05 -
Pour in the heavy cream, vanilla extract (if using), and salt. Whisk these ingredients in by hand until well combined.
06 -
Sift the flour into the mixture in small batches, whisking gently after each addition until fully incorporated. This prevents lumps from forming in your batter.
07 -
Pour the batter into your prepared loaf pan. Bake for 40-45 minutes until the top is dark brown around the edges with a slightly lighter color in the center. The center should still be soft and wiggly - it will set as it cools.
08 -
Allow the cheesecake to cool completely at room temperature. Then cover and refrigerate for at least 2-4 hours or overnight before serving for the best texture and flavor.
# Notes:
01 -
This cheesecake is intentionally dark on top - that's the signature caramelized look of Basque cheesecake.
02 -
Don't worry about cracks - they're normal for this rustic-style Spanish dessert and add to its charm.
03 -
The cheesecake tastes best when served cool after being refrigerated.