Description
This Loaf Pan Basque Cheesecake is a simple and creamy dessert featuring a beautifully caramelized top with a soft, custardy interior. Baked in a loaf pan and chilled to perfection, it offers an elegant twist on the classic Basque-style cheesecake that’s perfect for any occasion.
Ingredients
Scale
Cheesecake Base
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and line a 9×5 inch loaf pan with parchment paper, allowing some overhang for easy removal later.
- Beat Cream Cheese: In a large bowl, whip the softened cream cheese with an electric mixer until silky and smooth, ensuring there are no lumps.
- Add Sugar: Gradually add the granulated sugar to the cream cheese, beating continuously until well combined and creamy.
- Incorporate Flavorings: Mix in the vanilla extract and salt until the mixture is uniformly blended.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each to create a smooth batter.
- Blend Heavy Cream: Slowly pour in the heavy cream while continuing to mix until the batter is smooth and creamy.
- Fold in Flour: Sift the all-purpose flour over the batter and gently fold it in with a spatula to avoid overmixing.
- Pour Batter: Transfer the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 40-45 minutes until the surface is golden brown and slightly cracked, with the center still jiggly when gently shaken.
- Cool: Allow the cheesecake to cool in the pan for 30 minutes to set.
- Chill: Refrigerate the cheesecake in the same pan for at least 4 hours or preferably overnight to fully develop the creamy texture.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan, slice, and enjoy this luscious Basque-inspired treat.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the batter.
- Do not overbake; the center should still jiggle slightly to maintain the creamy texture.
- Allow adequate chilling time for the best texture and flavor.
- Parchment paper lining ensures easy removal and clean edges.
- This cheesecake is best enjoyed within 2-3 days when stored in the refrigerator.
