Basque Cheesecake Loaf Pan (Print View)
This Basque Cheesecake is made in a loaf pan, featuring a golden top and a silky, smooth interior. It's a classy dessert that's breezy to prepare.
# What You'll Need:
→ Cheesecake
01 -
4 large eggs
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1⅔ cup heavy cream
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¼ cup all-purpose flour
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1 teaspoon vanilla extract (optional)
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1¾ lb full-fat cream cheese bars (or 1 lb 12 oz), softened
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¼ teaspoon salt
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1 cup granulated sugar
→ For the Pan
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Parchment paper
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A little butter for greasing
# Directions:
01 -
Set your oven to 400°F (200°C) so it’s nice and hot before you put the cheesecake in.
02 -
Grease the inside of a 9x5-inch loaf pan with a bit of butter. Stick a strip of parchment paper inside and press it snugly into the corners. Let it overhang a couple of inches so you can lift the dessert out easily. Snip off any extra.
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In a big bowl, toss in the cream cheese and sugar, then use a hand or stand mixer on low-medium speed for about 5 minutes. You want it silky and lump-free.
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Crack in the eggs one at a time, blending between each to make sure they’re mixed in smoothly.
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Stir in the heavy cream, a pinch of salt, and the vanilla extract (if you’re using it). Use a whisk to blend until it’s all combined.
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Dust the flour in using a sifter, doing this in several small amounts. Whisk gently each time so it doesn’t clump.
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Pour the batter into the loaf pan you prepped. Let it bake for 40-45 minutes. The top will turn dark around the edges and stay softer in the middle—that’s perfect! It’ll firm up as it cools.
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Leave it out to cool at room temperature until completely set. Pop it in the fridge for 2-4 hours, or overnight, to get the ideal texture and taste before slicing.
# Notes:
01 -
The caramelized, browned top is normal—and it’s the hallmark of Basque cheesecakes.
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Cracks along the surface? Totally fine for this informal dessert—adds to the rustic vibe.
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It’s best enjoyed cold after spending some time chilling in the fridge.